Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           raw unblanched almonds
     1/2  cup           shelled -- unsalted raw
                        - pistachio nuts
   2      tablespoons   butter or mild vegetable oil
   1      large         onion -- peeled and grated
     1/2  teaspoon      ground coriander
     1/4  teaspoon      mace
     1/2  teaspoon      freshly ground white pepper
   2                    green cardamom pods -- husked,
                        - ground
     1/2  teaspoon      cayenne pepper
   1      pinch         nutmeg
     1/2  teaspoon      saffron threads *
   2      cups          heavy cream
     3/4  teaspoon      salt -- or to taste

Preparation:

* 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.