Almond Pistachio Saffron Curry Sauce

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Almond Pistachio Saffron Curry Sauce

 

1/2 cup raw unblanched almonds

1/2 cup shelled, unsalted raw pistachio nuts

2 tbsps. butter or mild vegetable oil

1 large sweet onion, peeled and grated

1/2 tsp. ground coriander

1/4 tsp. mace

1/2 tsp. freshly ground white pepper

2 green cardamom pods, husked, and ground

1/2 tsp. cayenne pepper

1 pinch nutmeg

1/2 tsp. saffron threads, soaked in 2 tablespoons hot water

2 cups heavy cream

3/4 tsp. salt, or to taste

 

Heat a heavy 10-inch skillet over medium heat. Add almonds and pistachios and

cook 8 to 10 minutes, stirring often.

Let cool 5 minutes. Place in a food processor or heavy-duty blender and process

until nuts are powdered. Set aside.

In a medium saucepan, heat butter over medium-high heat. Saute sweet onion until

lightly browned. Add coriander, mace, white pepper, cardamom, cayenne pepper,

and nutmeg. Cook about 1 minute, until fragrant. Continuing to stir, add

saffron, cream, salt, and powdered nuts and bring to a boil. Lower heat and

simmer, stirring occasionally, until sauce is thick enough to coat the back of a

spoon, about 12 to 15 minutes.

Makes enough sauce for about 1 1/2 pounds of grilled meat or chicken breasts. Or

simmer your favorite meatball recipe in the sauce for 15 minutes.

Makes 2 1/2 cups sauce.

 

 

 

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