Almond Pistachio Saffron Curry Sauce Restaurant Style Recipe
Ingredients:
1/2 cup raw unblanched almonds
1/2 cup shelled, unsalted raw pistachio nuts
2 Tbsp ghee
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, 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 and black pepper, or to taste
Method :
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 ghee 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.
Use this smooth sauce to steam meat or chicken breasts. One recipe will be enough for
about 1-1/2 pounds of cooked meat or 1 lb. mixed vegetables.
Persian Rice
Ingredients:
1 cup raw white basmati rice
2 tablespoons ghee
1/2 teaspoon ground cinnamon
generous pinch of ground cardamom
pinch of ground black pepper
1/2 teaspoon salt
1 teaspoon freshly grated orange peel
2 cups water
1/2 cup currants, chopped raisins, dates, or dried apricots
1/2 cup coarsley chopped pistachios, toasted
Method :
Rinse the rice in a sieve and set aside to drain. In a saucepan on medium heat, warm 1
tablespoon of the ghee. Add the rice and saute, stirring constantly, for 3 minutes. Stir
in the cinnamon, cardamom, black pepper, salt, grated orange peel and dry nuts and dry
fruits and continue to saute for 1 minute. Stir in the water, cover, and gently simmer for
25 to 30 minutes, until the rice is tender and the water absorbed.
Yield: 4 to 6 servings
