Ingredients Jump to Instructions ↓

  1. 1/2 cup 73g / 2.6oz Cashew nuts - chopped

  2. 2/3 cup 10g / 0.4oz Fresh cilantro

  3. 2 Garlic cloves - quartered

  4. 2 Green onions - chopped

  5. 1 tablespoon 15ml Sugar

  6. 1 teaspoon 5ml Freshly-ground black pepper

  7. 1 teaspoon 5ml Cumin

  8. 4 teaspoons 20ml White vinegar

  9. 1 teaspoon 5ml Balsamic vinegar

  10. 1/2 teaspoon 2 1/2ml Tamarind pulp

  11. 1/2 cup 118ml Honey

  12. 1 Ground saffron

  13. 1/4 cup 59ml Olive oil

Instructions Jump to Ingredients ↑

  1. Combine cashews, cilantro, garlic, green onions, sugar, black pepper and cumin in a food processor or blender. Blend with short bursts until the mixture is well blended. The cashews and garlic must be well chopped. They should be about half the size of a grain of rice.

  2. Combine the vinegars, honey, tamarind and saffron in a small bowl. Heat mixture for about 1 minute in microwave and stir until tamarind pulp dissolves completely. Pour tamarind mixture into blender or food processor with the cashew mixture and mix with short bursts until well combined (about 20 seconds). Pour blended sauce into small bowl and add oil. Stir by hand. Cover and refrigerate at least 30 minutes before serving.

  3. This recipe yields ?? servings.


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