*  Exported from  MasterCook  *
                           SAFFRON-LACED PASTINA
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Salads                           Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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       t            Granulated sugar
                         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.)
   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
   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.
   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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