Ingredients

• 1/4 teaspoon ground saffron
• 1/2 cup olive oil
• 2 cloves garlic, finely minced or pressed
• 3 Tbsp. freshly squeezed lemon juice
• 1/4. teaspoon ground cumin
• 2 teaspoon ground turmeric
• Salt and freshly ground pepper
• 1 lb. or so or other tiny pasta
• 2/3 cup pine nuts, lightly toasted
• 1/2 cup dried currants
• 1/2 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• 3 teaspoons chopped fresh cilantro

Instructions

1. Dissolve saffron in olive oil and let stand about 15 minutes. Add garlic, lemon juice, cumin, turmeric, salt and pepper to taste. Set aside.
2. Cook pasta in 3 quarts boiling water until very firm. Drain and rinse 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.
3. Add pine nuts, currants, chopped mint, parsley and cilantro to pasta. Serve at room temperature, garnished with mint sprigs or leaves.