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The North: Almond-Pistachio Saffron Curry Sauce Recipe Stephen Ceideburg 1/2 c Raw unblanched almonds 1/2 c Shelled, unsalted raw -pistachio nuts 2 tb Butter or mild vegetable oil 1 lg Onion, peeled and grated 1/2 ts Ground coriander 1/4 ts Mace 1/2 ts Freshly ground white pepper 2 Green cardamom pods, husked, -ground 1/2 ts Cayenne pepper 1 pn Nutmeg 1/2 ts Saffron threads * 2 c Heavy cream 3/4 ts Salt, or to taste * 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 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 2 1/2 cups. PER TABLESPOON: 70 calories, 1 g protein, 2 g carbohydrate, 7 g fat (3 g saturated), 18 mg cholesterol, 50 mg sodium, 0 g fiber, Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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<h1>The North: Almond-Pistachio Saffron Curry Sauce</h1> <h2>Recipe</h2><p> <P>Stephen Ceideburg 1/2 c Raw unblanched almonds <P>1/2 c Shelled, unsalted raw <P>-pistachio nuts 2 tb Butter or mild vegetable oil <P>1 lg Onion, peeled and grated <P>1/2 ts Ground coriander <P>1/4 ts Mace <P>1/2 ts Freshly ground white pepper <P>2 Green cardamom pods, husked, <P>-ground 1/2 ts Cayenne pepper <P>1 pn Nutmeg <P>1/2 ts Saffron threads * <P>2 c Heavy cream <P>3/4 ts Salt, or to taste <P>* 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 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 2 1/2 cups. PER TABLESPOON: 70 calories, 1 g protein, 2 g carbohydrate, 7 g fat (3 g saturated), 18 mg cholesterol, 50 mg sodium, 0 g fiber, Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. <div><a href='http://www.maryandmarthaskitchen.com/The_North:_Almond-Pistachio_Saffron_Curry_Sauce/36175/' title='The North: Almond-Pistachio Saffron Curry Sauce Recipe'>The North: Almond-Pistachio Saffron Curry Sauce Recipe</a></div>

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