* soaked in 2 tablespoons hot water Serve this smooth sauce on grilled meat or chicken breasts. One recipe will be enough for about 1.5 pounds of cooked meat. For an exotic twist on an old standby, simmer 1.5 Pounds of your favorite meatballs in it for 15 minutes. Combine almonds and pistachios in a 25 cm 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 litre 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, dozen to 15 minutes. Makes 2.5 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, 0. 0.27173913043478.