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Ingredients
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Quantity
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Raw unblanched almonds
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½ cup
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Unsalted raw pistachio nuts
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½ cup
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Butter or mild vegetable oil
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2 tbsp
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Large
onion – peeled and grated
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1
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Ground coriander
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½ tsp
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Mace
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¼ tsp
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Freshly ground white pepper
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½ tsp
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Green cardamom pods – husked, ground
|
2
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Cayenne pepper
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½ t sp
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Nut meg
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1 pinch
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Saffron thread
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½ tsp
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Heavy cream
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2 cups
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Salt
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¾ tsp or to taste
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Soaked in 2 tablespoons hot water
Serve this smooth sauce on grilled meat or chicken breasts. One
recipe will be enough for about 1 1/2 pounds of cooked meat. For an exotic
twist on an old standby, simmer 1 ½ Pounds of your favorite meatballs in it for
15 minutes.
Combine almonds and pistachios in a 10 – inch frying pan and
dry-roast over medium heat for 8 to 10 minutes. Place in a blender or a food
processor and reduce to a powder. Set aside.
Heat butter in a heavy 2-quart saucepan over medium-high heat. Add
onion and cook until lightly browned. Stir in spices and cook until fragrant,
about 1 minute. Stir in saffron, cream, salt and powdered nuts.
Bring to a boil, stirring constantly. Reduce heat and simmer,
stirring occasionally, until sauce is thick enough to coat the back of a spoon,
12 to 15 minutes.
