Almond-Pistachio Saffron Curry Sauce
Submitted by leigh
Dry-roasted almonds and pistachios get ground into a silky cream sauce perfumed with saffron threads, coriander, and warm spices for draping over grilled meats or simmering with meatballs.
YIELD
24 servingsPREP
10 minCOOK
1 hrsREADY
2 hrsThis sauce turns simple grilled chicken into something guests will remember.
Start by toasting raw almonds and pistachios in a dry pan until they smell nutty and turn golden, then grind them into a fine powder. That powder becomes the base for a luxurious cream sauce spiked with saffron threads, coriander, mace, and just enough cayenne to keep things interesting. The whole thing simmers down until it’s thick enough to coat the back of a spoon, clinging to every bite of meat.
Try it spooned over grilled chicken breasts, or simmer your favorite meatballs in it for 15 minutes for an instant upgrade.
Chef Tips
- Toast nuts in a dry pan over medium heat, stirring constantly to prevent burning
- Grind nuts to a fine powder for the smoothest sauce texture
- Use real saffron threads (not powder) for authentic flavor and color
- Simmer sauce gently and stir often to prevent scorching on the bottom
Ingredients
Directions
Serve this smooth sauce on grilled meat or chicken breasts.
One recipe will be enough for about 1½ pounds of cooked meat.
For an exotic twist on an old standby, simmer 1½ 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.
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