500 ml/1 pint/2 cups thick yogurt
3-4 tablespoons caster sugar
2 drops rose essence
1/4 teaspoon ground cardamom or 4 drops cardamom extract
1/4 teaspoon saffron strands
1 tablespoon pistachio kernels
Put the yogurt into a bowl with the sugar, flavouring and cardamom and
mix together. Lightly toast the saffron strands in a small pan over low
heat, making sure they do not burn. Turn out onto a plate to cool.
Crush with back of spoon and dissolve in a tablespoon of boiling water.
Stir into the yogurt, turn into a serving bowl or individual dessert
dishes, cover and chill.
Blanch the pistachio kernels in boiling water for 30 seconds, drain and remove skins, then chop finely. Sprinkle over the surface before serving.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)