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Cream - And - Nut Sauce
(Sas)
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| What You Need: |
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1/8 teaspoon saffron threads
1 tablespoon boiling water
¼ cup unsalted pistachios
¼ cup slivered, blanched almonds
The seeds of 4 cardamom pods or ¼ teaspoon cardamom seeds
1 cup milk
1 tablespoon ghee
1 cup light cream
1 teaspoon salt
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| How To Cook: |
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1. Place the saffron in a small bowl or cup, pour in the boiling water, and set aside to steep for at least 5 minutes. Combine the pistachios, almonds, cardamom seeds and milk in the jar of an electric blender and blend at high speed for 30 seconds.
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2. Turn off the machine and scrape down the sides of the jar with a rubber spatula. Then blend again until the nuts and cardamom are completely pulverized and the mixture is reduced to a smooth puree. In a heavy 1- to 2-quart saucepan, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly.
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3. Add the pureed nut mixture, ½ cup of the cream and the salt. Stirring constantly, with a spoon, bring to a boil. Add the remaining ½ cup of cream and the dissolved saffron, and continue to stir until the sauce thickens enough to coat the spoon heavily. Remove the pan from the heat, cover tightly, and steep at room temperature for about 20 minutes before serving.
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4. To serve, pour the sas into a small bowl or sauceboat. Sas is traditionally served as an accompaniment to moghlai kabab and may also accompany husaini kabab.
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