Creamy saffron sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Saffron threads |
| 1 | cup | Low-fat milk |
| 2 | tablespoons | Peanut oil |
| 1 | cup | Coarsely chopped onions |
| 5 | Green cardamom pods, | |
| pounds | Lightly to break skin | |
| ½ | cup | Nonfat plain yogurt |
| 4½ | teaspoon | Cornstarch |
| ¾ | teaspoon | Salt -- or to taste |
| Freshly ground pepper | ||
Directions
In bowl stir saffron into milk and set aside. Heat oil in small saucepan over high heat. Add onions and cardamom pods and stir until onion turns golden, 4 to 5 minutes. Transfer to food processor fitted with metal blade.
Add saffron, milk, yogurt and cornstarch and process until smooth.
Return to saucepan. Add salt and cook over moderately high heat, stirring constantly, until sauce becomes smooth, 4 to 5 minutes.
Season to taste with pepper. Serve hot. Makes about 2 cups.
By Marie Simmons Copyright Los Angeles Times Recipe By : Los Angeles Times - Prodigy From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co