Almond Sauce for Rice

An exquisite specialty of Damascus in Syria to serve over 1½ cups rice, cooked by any method for plain rice.
- ½ cup ground almonds
- 2½ cups chicken stock
- Salt and white pepper
- 2 cloves garlic, crushed
- 2 tablespoons chopped flat-leaf parsley plus 2 tablespoons to
- garnish
- ½ teaspoon sugar
- Juice of 1 lemon, or more
- Pinch of turmeric (optional)
Instructions:
- 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 color. Simmer gently, stirring occasionally, for 20—30 minutes, until the mixture thickens and the ingredients have blended to give a rich, flavorsome sauce.
- Serve ladled over rice, with a sprinkling of chopped parsley.