Almond Pistachio Saffron Curry Sauce Recipes

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ALMOND PISTACHIO BAKLAVA



Almond Pistachio Baklava image

I discovered this traditional recipe at a Greek cultural event and often get requests for it. The original version called for walnuts, but I substituted other nuts to create a yummy almond and pistachio baklava.

Provided by Taste of Home

Categories     Desserts

Time 2h5m

Yield about 4 dozen.

Number Of Ingredients 10

3 cups sugar, divided
1-1/2 cups water
1/2 cup honey
5 teaspoons lemon juice
3 cups unsalted pistachios
2-1/4 cups unsalted unblanched almonds
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1-1/2 cups butter, melted
2 packages (16 ounces each, 14x9-inch sheet size) frozen phyllo dough, thawed

Steps:

  • In a small saucepan, bring 2 cups sugar, water, honey and lemon juice to a boil. Reduce heat; simmer 5 minutes. Cool., Preheat oven to 350°. Working in batches, combine pistachios and almonds in a food processor; cover and process until finely chopped. Transfer to a large bowl. Stir in cinnamon, nutmeg and remaining sugar; set aside. Brush a 15x10x1-in. baking pan with some of the butter. Unroll one package of phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 9 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) Sprinkle with a third of the nut mixture. , Top with 10 layers of buttered phyllo dough and a third of the nut mixture; repeat layers. Top with remaining phyllo dough, buttering each layer. , Using a sharp knife, cut into 1-1/2-in. diamond shapes. Bake until golden brown, 40-45 minutes. Place pan on a wire rack. Slowly pour cooled sugar syrup over baklava. Cover and let stand overnight.

Nutrition Facts : Calories 273 calories, Fat 15g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 178mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 2g fiber), Protein 5g protein.

NORTH: ALMOND PISTACHIO SAFFRON CURRY SAUCE



North: Almond Pistachio Saffron Curry Sauce image

10

Categories     Chicken     Sauces     Indian     Almonds     Pistachios

Time 1h

Yield 2

Number Of Ingredients 26

almonds
pistachio nuts
butter
onions
coriander
mace
white pepper
cardamom pods
cayenne pepper
nutmeg
saffron threads
heavy whipping cream
salt
almonds
pistachio nuts
butter
onions
coriander
mace
white pepper
cardamom pods
cayenne pepper
nutmeg
saffron threads
heavy whipping cream
salt

Steps:

  • 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. Makes 1½ cups.

Nutrition Facts :

ALMOND PISTACHIO SAFFRON CURRY SAUCE RECIPE



Almond Pistachio Saffron Curry Sauce Recipe image

Use this sauce on grilled meat or chicken or simmer your favorite meatballs in it. If your supermarket does not carry a wide variety of raw nuts, try a health food store.

Provided by scottstaffin

Categories     < 30 Mins

Time 25m

Yield 2 Cup

Number Of Ingredients 13

1/2 cup raw unblanched almonds
1/2 cup shelled unsalted raw pistachio nut
2 tablespoons butter or 2 tablespoons mild vegetable oil
1 large sweet onion, peeled and grated
1/2 teaspoon ground coriander
1/4 teaspoon mace
1/2 teaspoon fresh ground white pepper
2 green cardamom pods, husked, and ground
1/2 teaspoon cayenne pepper
1 pinch nutmeg
1/2 teaspoon saffron thread, soaked in 2 tablespoons hot water
2 cups heavy cream
3/4 teaspoon salt (to taste)

Steps:

  • Heat a heavy 10-inch skillet over medium heat. Add almonds and pistachios and cook 8 to 10 minutes, stirring often. Let cool 5 minutes. Place in a food processor or heavy-duty blender and process until nuts are powdered. Set aside.
  • In a medium saucepan, heat butter over medium-high heat. Saute sweet onion until lightly browned. Add coriander, mace, white pepper, cardamom, cayenne pepper, and nutmeg. Cook about 1 minute, until fragrant. Continuing to stir, add saffron, cream, salt, and powdered nuts and bring to a boil. Lower heat and simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 12 to 15 minutes.
  • Makes enough sauce for about 1-1/2 pounds of grilled meat or chicken breasts. Or simmer your favorite meatball recipe in the sauce for 15 minutes.

Nutrition Facts : Calories 1337.4, Fat 131.8, SaturatedFat 65.3, Cholesterol 356.6, Sodium 1184.9, Carbohydrate 30.6, Fiber 8.7, Sugar 7.6, Protein 19.5

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