How to Make It
Place almonds in a food processor; process until ground. Set aside.
Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic; sauté 6 minutes or until golden. Add cinnamon, ginger, and saffron, and stir until well-blended.
Place tomatoes in a food processor; process until smooth. Add tomatoes to skillet; cook, uncovered, until reduced to 2 1/2 cups. Add ground almonds; stir until well-blended.
Spread tomato mixture in a thin layer over a serving plate; sprinkle with parsley.