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.