Persian Saffron Salad Dressing (Pomegranate-Citrus)

Ingredients

• 8 threads Raihan Saffron, bloomed in 1 tbsp warm water
• 1/3 cup extra-virgin olive oil
• 2 tbsp pomegranate molasses
• 2 tbsp fresh orange juice
• 1 tbsp lemon juice
• 1 small shallot, minced
• 1 tsp Dijon mustard
• 1/2 tsp honey
• Salt and pepper

Instructions

1. Whisk shallot, mustard, honey, pomegranate molasses, orange and lemon juice.
2. Stream in olive oil while whisking.
3. Stir in saffron bloom (liquid + threads).
4. Salt and pepper. Rest 10 minutes.

End of Persian batch (R11–R20). Next: Indian (R21–R30).