Ingredients Jump to Instructions ↓

  1. Ingredients 3/4 lb (340g) risoni 1/2 cup (125ml) olive oil 1/2 tsp (2 1/2ml) pure saffron powder 1 cup (250ml) pone nuts 1/2 cup (125ml) currants 2 cloves garlic, crushed juice of 1 lemon 1/4 tsp (1ml) ground cumin 1 tsp (5ml) ground turmeric 1/2 tsp (2 1/2ml) sugar salt and freshly ground black pepper 1 small green pepper, sliced into 1/2-3/4 inch (1-2cm) lengths 3 tbsp (45ml) finely chopped fresh parsley 3 tbsp (45ml) finely chopped fresh mint 3 tbsp (45ml) finely chopped fresh coriander coriander leaves, for garnish

Instructions Jump to Ingredients ↑

  1. Method : Cook risoni in boiling salted water for a minute or two less than recommended. Drain, rinse in cold water and drain again. Heat oil in a small pan and add saffron, pine nuts and currants. Cook gently until nuts are toasted and saffron gives off its unique aroma. Remove from heat and add garlic, lemon juice, cumin, turmeric, sugar, salt and pepper to taste. Let stand for at least 5 minutes. Add green pepper, herbs and pine nut mixture to the pasta. Toss before serving and garnish with coriander leaves.


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