Sweet Yogurt Sundae with Saffron and Pistachios Recipe

1. 1

   Line a large sieve or colander with cheesecloth or coarse cotton.

2. 2

   Wet the cloth with water, then place the sieve or colander over a bowl.

3. 3

   Place the yogurt in the sieve to drain for 1 hour in the refrigerator.

4. 4

   Turn the yogurt into a bowl and set aside.

5. 5

   Use the whey for another purpose (it makes a refreshing drink and can also be used in place of lemon juice to curdle milk for making and ) or discard.

6. 6

   If using the saffron, lightly toast the strands in a small dry skillet over medium heat, until brittle.

7. 7

   Add the milk and cardamom or nutmeg; or, if not using saffron, heat the milk and cardamom in a small saucepan, bring to a simmer, and simmer briefly, until the cardamom releases its scent (and the optional saffron gives off its color).

8. 8

   Remove from the heat, and stir in the sugar or honey until dissolved.

9. 9

   Whisk the mixture into the yogurt.

10. 10

    Use a ladle to pour the yogurt into glasses or bowls.

11. 11

    Top with a sprinkling of nuts or pomegranate seeds, and with a little more sugar if you wish.

* Per serving · 4 servings · Values may vary.

No additional tips available.