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1
In a small saucepan, combine the vinegar, sugar, bay leaf, 1/2 teaspoon of salt and 3/4 cup of water.
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2
Wrap the cardamom, peppercorns and coriander seeds in a cheesecloth bundle and add to the saucepan.
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3
Simmer the brine over moderate heat for 10 minutes.
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4
Put the prunes in a heatproof bowl, pour the brine over them and let stand for 2 hours.
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5
Drain the prunes, reserving the brine.
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6
Discard the spice bundle and bay leaf.
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7
Simmer the brine until it coats the back of a spoon, 10 minutes, then pour over the prunes in the bowl.
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8
Preheat the oven to 300.
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9
Spread the pistachios on a baking sheet and bake until lightly browned, 12 to 15 minutes.
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10
Transfer to a food processor and let cool.
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11
Add the garlic and lemon zest and process until finely chopped, 1 minute.
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12
Add 2 tablespoons of the olive oil and 1/2 cup plus 2 tablespoons of water and process until a smooth paste forms; season with salt.
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13
Light a grill.
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14
In a large bowl, toss the spring onions with the remaining 1/4 cup of olive oil and season with salt.
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15
Grill the onions over moderately high heat until tender and lightly charred, 6 to 8 minutes.
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16
Quarter 8 of the prunes.
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17
(Save the rest for another use.)
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18
Spread the yogurt and pistachio butter on a platter.
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19
Top with the grilled onions and season with the Urfa pepper.
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20
Garnish with the prunes, mint leaves and a drizzle of olive oil; serve immediately.
