Instructions: Dissolve saffron in olive oil and let stand about 15 minutes. Add garlic, lemon juice, cumin, turmeric, salt and pepper to taste. Set aside. Cook pasta in 3 quarts boiling water until very al denti. 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 Add pine nuts, currants, chopped mint, parsley and cilantro to pasta. Serve at room temperature, garnished with mint sprigs or leaves and pomegranate seeds, if available.

Serves 10 to 12 as a salad or side dish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.