INGREDIENTS

INSTRUCTIONS

* 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
Recipe by: Laxmi Hiremath in the San Francisco Chronicle, 6/24/92
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 05, 1998

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