Saffron Lemon Pistachios

1. 1

   Remove lemon zest from two of the lemons, then juice all four lemons.

2. 2

   Grind saffron with mortar and pestle

3. 3

   Place all ingredients in large pan bring to boil, reduce heat to simmer.

4. 4

   Stir once or twice a minute until almost all moisture is gone.

5. 5

   Place pistachios in baking sheet at 2800.

6. 6

   Stir pistachios every 1/2 hour for approximately 2 to 2 1/2 hours until pistachios are just firm.

* Per serving · 4 servings · Values may vary.