Ingredients Jump to Instructions ↓

  1. 1/2 cup 46g / 1.6oz Raw unblanched almonds

  2. 1/2 cup 118ml Shelled - unsalted raw - pistachio nuts

  3. 2 tablespoons 30ml Butter or mild vegetable oil

  4. 1 tablespoon 15ml Onion - peeled and grated (large)

  5. 1/2 tablespoon 7 1/2ml Ground coriander

  6. 1/4 tablespoon 3.8ml Mace

  7. 1/2 tablespoon 7 1/2ml Freshly ground white pepper

  8. 2 Green cardamom pods - husked, - ground

  9. 1/2 tablespoon 7 1/2ml Cayenne pepper

  10. 1 Nutmeg

  11. 1/2 tablespoon 7 1/2ml Saffron threads

  12. 2 cups 474ml Heavy cream

  13. 3/4 teaspoon 3.8ml Salt - or to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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