| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Salads, Side dish, Vegetables |
10 |
Servings |
INGREDIENTS
| 1/4 |
ts |
Ground saffron |
| 1/2 |
c |
Olive oil |
| 2 |
|
Garlic cloves finely minced or pressed |
| 3 |
tb |
Freshly squeezed lemon juice |
| 1/4 |
ts |
Ground cumin |
| 2 |
ts |
Ground turmeric |
| 1 |
ts |
Granulated sugar |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
lb |
Semi de melone (melon-seed shape) OR- other pastina |
| 2/3 |
c |
Pine nuts; lightly toasted |
| 1/2 |
c |
Currants plumped in hot water for about 20 min. and drained |
| 1/4 |
c |
Chopped fresh mint |
| 1/4 |
c |
Chopped fresh parsley |
| 3 |
tb |
Chopped fresh coriander |
|
|
Fresh mint sprigs or leaves |
|
|
Pomegranate seeds (optional) |
|
|
Orange blossom water (opt.) |
INSTRUCTIONS
Dissolve saffron in olive oil and let stand about 15 minutes. Add garlic,
lemon juice, cumin, turmeric, sugar, and salt and pepper to taste. Set
aside.
Cook pasta in 3 quarts boiling water until very al dente. Drain and rinse
well in cold water, then drain again. Place in a large bowl and toss with
saffron-flavored oil. Cool to room temperature, occasionally stirring the
pasta to coat thoroughly.
Add pine nuts, drained currants, chopped mint, parsley, and coriander to
pasta. Serve at room temperature garnished with mint sprigs or leaves and
pomegranate seeds, if available. Sprinkle lightly with orange blossom
water just before serving.
SERVES 10 TO 12 AS SALAD OR SIDE DISH
NOTE: To toast pine nuts, place them in a small heavy frying pan over
moderate heat. Stir until they begin to turn golden. Remove from heat and
pour onto a plate to cool.
* Source: Cold Pasta by James McNair * Typed for you by Karen Mintzias
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