The North: Almond Pistachio Saffron Curry Sauce

Stephen Ceideburg 1/2 c Raw unblanched almonds

1/2 c Shelled, unsalted raw

-pistachio nuts 2 tb Butter or mild vegetable oil

1 lg Onion, peeled and grated

1/2 ts Ground coriander

1/4 ts Mace

1/2 ts Freshly ground white pepper

2 Green cardamom pods, husked,

-ground 1/2 ts Cayenne pepper

1 pn Nutmeg

1/2 ts Saffron threads *

2 c Heavy cream

3/4 ts Salt, or to taste

* 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.