North: Almond Pistachio Saffron Curry Sauce

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.