North: Almond Pistachio Saffron Curry Sauce
Yield
2 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
almonds
raw, unblanched |
*
|
| ½ | cup |
pistachio nuts
unsalted, shelled, raw |
|
| 2 | tablespoons |
butter
or mild vegetable oil |
|
| 1 | large |
onions
peeled and grated |
|
| ½ | teaspoon |
coriander
ground |
|
| ¼ | teaspoon |
mace
|
|
| ½ | teaspoon |
white pepper
freshly ground |
|
| 2 | each |
cardamom pods
green, husked, ground |
*
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | pinch |
nutmeg
|
*
|
| ½ | teaspoon |
saffron threads
soaked in 2 tablespoons hot water |
*
|
| 2 | cups |
heavy whipping cream
|
|
| ¾ | teaspoon |
salt
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
almonds
raw, unblanched |
*
|
| 118 | ml |
pistachio nuts
unsalted, shelled, raw |
|
| 3E+1 | ml |
butter
or mild vegetable oil |
|
| 1 | large |
onions
peeled and grated |
|
| 2.5 | ml |
coriander
ground |
|
| 1.3 | ml |
mace
|
|
| 2.5 | ml |
white pepper
freshly ground |
|
| 2 | each |
cardamom pods
green, husked, ground |
*
|
| 2.5 | ml |
cayenne pepper
|
|
| 1 | pinch |
nutmeg
|
*
|
| 2.5 | ml |
saffron threads
soaked in 2 tablespoons hot water |
*
|
| 473 | ml |
heavy whipping cream
|
|
| 3.8 | ml |
salt
or to taste |
|
Directions
Serve this smooth sauce on grilled meat or chicken breasts.
One recipe will be enough for about 1½ pounds of cooked meat.
For an exotic twist on an old standby, simmer 1½ 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.
Makes 1½ cups.
