Dipping sauce for Kebabs

Ingredients:
1/8 teaspoon saffron strands
2 tablespoons boiling water
2 tablespoons blanched pistachios
4 tablespoons blanched almonds
1 tablespoon ghee or butter
3/4 cup cream
1/2 cup milk
1/2 teaspoon ground cardamom
1/2 teaspoon salt or to taste
1/2 teaspoon white pepper

Method:
Pound saffron in mortar and pestle, then dissolve in the boiling water
Put pistachios and almonds into electric blender and grind finely
Heat the ghee or butter in a small pan and fry the ground nuts, stirring constantly Add the saffron, cream, milk, cardamom, salt and pepper and simmer, stirring constantly, until sauce is thick.
Serve with kebabs.