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A quick sweet and savory dish. Somehow a Mediterranean dish with a hint of Persian taste.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine hot water and saffron in a small bowl; let sit until water turns yellow.

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  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.

  • Heat butter in a skillet over medium heat; add cream and bring to a boil. Reduce heat to medium-low and mix Parmesan cheese, salt, pepper, and paprika into cream mixture; simmer for 1 minute.

  • Mix saffron water, paneer, olives, and raisins into cream sauce and simmer until sauce is thickened, about 1 minute. Add fettuccine to sauce and toss to coat; simmer for 5 minutes.

Cook's Notes:

The saffron adds a unique taste.

You could mix green and black olives for a sweeter dish.

Nutrition Facts

395 calories; protein 14.1g; carbohydrates 48.5g; fat 17.2g; cholesterol 43.4mg; sodium 882.4mg. Full Nutrition
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