A quick sweet and savory dish. Somehow a Mediterranean dish with a hint of Persian taste.
Provided by Dorudgar
Categories World Cuisine Recipes Asian Indian
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Combine hot water and saffron in a small bowl; let sit until water turns yellow.
- 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.
Nutrition Facts : Calories 395.1 calories, Carbohydrate 48.5 g, Cholesterol 43.4 mg, Fat 17.2 g, Fiber 2.5 g, Protein 14.1 g, SaturatedFat 8.8 g, Sodium 882.4 mg, Sugar 6.2 g
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