| | | | Ingredients | | | | | | | | • 1/2 cup Raw unblanched almonds • 1/2 cup Shelled, unsalted raw pistachio nuts • 2 tbl Butter or mild vegetable oil • 1 lrg Onion, peeled and grated • 1/2 tsp Ground coriander • 1/4 tsp Mace • 1/2 tsp Freshly ground white pepper • 2 x Green cardamom pods, husked, ground • 1/2 tsp Cayenne pepper • 1 pch Nutmeg • 1/2 tsp Baby Brand Saffron threads * • 2 cup Heavy cream • 3/4 tsp Salt, or to taste | | | | | | | | Preparation | | | | | | | | - * 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 1/2 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 Baby Brand 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.
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