Ingredients:
Serves: 6
1/8 teaspoon saffron strands
2 tablespoons boiling water
2 tablespoons blanched pistachios
4 tablespoons blanched almonds
1 tablespoon ghee or butter
3/4 cup cream
1/2 cup milk
1/2 teaspoon ground cardamom
1/2 teaspoon salt or to taste
1/2 teaspoon white pepper.
Method:
Pound saffron in mortar and pestle, then dissolve in the boiling water. Put pistachios and almonds into electric blender and grind finely, or pound with mortar and pestle. Heat the ghee or butter in a small pan and fry the ground nuts, stirring constantly. Add the saffron, cream, milk, cardamom, salt and pepper and simmer, stirring constantly, until sauce is thick. Serve with kebabs.