Almond Sauce for Rice

Preparation info
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By Claudia Roden

Published 1986

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This is an exquisite alternative to hamud (above), a speciality of Damascus.


  • 60 g (2 oz) ground almonds, or more for a thicker sauce
  • 600 ml (1


Mix the almonds and cold stock together in a saucepan. Bring to the boil, season to taste, and add all the other ingredients. A pinch of turmeric may be used to give the sauce an attractive pale yellow colour. Simmer gently, stirring occasionally, for 20 to 30 minutes, until the mixture thickens and the ingredients have blended to give a rich, flavoursome sauce.

Serve garnished with cho