Prepare the saffron Safinter infusion. Combine all the ingredients except the salt and chilli powder in a food processor or mortar, into paste. Taste and adjust the seasoning of salt and chilli powder. Allow some time for flavours to combine and develop before serving.
20 saffron filaments Safinter infused in 15 ml of lemon juice
15 ml of lemon juice
25 g almonds, blanched and chopped
2-3 roasted chillies, de-seeded. 25 g fresh ginger, peeled and chopped
1 teaspoon cumin seeds, roasted or dry fried and crushed
Rock salt and chilli powder to taste