Almond Pistachio Saffron Curry Sauce Recipe

• raw unblanched almonds↗1⁄2 cup
• shelled unsalted raw pistachio nut↗1⁄2 cup
• butter or 2 tablespoons mild vegetable oil↗2 tablespoons
• large sweet onion, peeled and grated↗1
• ground coriander↗1⁄2 teaspoon
• mace↗1⁄4 teaspoon
• fresh ground white pepper↗1⁄2 teaspoon
• green cardamom pods, husked, and ground↗2
• cayenne pepper↗1⁄2 teaspoon
• pinch nutmeg↗1
• saffron thread, soaked in 2 tablespoons hot water↗1⁄2 teaspoon
• heavy cream↗2 cups
• salt (to taste)↗3⁄4 teaspoon

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.