1. stir saffron, honey and 3 tsp boiling water. cool.
Add salt, pepper and almond oil and stir the ingredients thoroughly. Mix in orange blossom water and vinegar. Whisk until sauce thickens. Cover with plastic wrap and keep in refrigerator until ready to use.
Just before serving, stir in the nuts.
Add the dressing to pasta, long grain rice, cabbage or possibly salad.
Variations: Substitute pine nuts for the pistachios.
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