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Almond Pistachio Saffron Curry Sauce

Use this sauce on grilled meat or chicken or simmer your favorite meatballs in it.


1/2 cup raw unblanched almonds
1/2 cup shelled, unsalted raw pistachio nuts
2 Tbsp 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.

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