The North: Almond-Pistachio Saffron Curry Sau Ingredients
1 stephen ceideburg
1/2 cup raw unblanched almonds
1/2 cup shelled, unsalted raw pistachio nut, s
2 tbsp butter or mild vegetable oil
1 large 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, ground
1/2 tsp cayenne pepper
1 pinch nutmeg
1/2 tsp saffron threads *
2 cup heavy cream
3/4 tsp salt, or to taste
The North: Almond-Pistachio Saffron Curry Sau Directions
* soaked in 2 tablespoons hot water
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.
PER TABLESPOON: 70 calories, 1 g protein, 2 g carbohydrate, 7 g fat
(3 g saturated), 18 mg cholesterol, 50 mg sodium, 0 g fiber,
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
Serves: 2
The North: Almond-Pistachio Saffron Curry Sau Recipe
<= Previous Recipe -||- Next Recipe =>
Food Quotes:
What do snowmen eat for breakfast? Snowflakes.
Unknown
The way you cut your meat reflects the way you live.
Confucius
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not.
Mark Twain
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand...
Peter Oakley
