Creamy saffron sauce

Yield: 1 servings

Measure Ingredient
½ teaspoon Saffron threads
1 cup Low-fat milk
2 tablespoons Peanut oil
1 cup Coarsely chopped onions
5 \N Green cardamom pods,
\N pounds Lightly to break skin
½ cup Nonfat plain yogurt
4½ teaspoon Cornstarch
¾ teaspoon Salt -- or to taste
\N \N Freshly ground pepper

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

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