- 4 cups regular yogurt
- 2 cups sour cream
- 1/4 cup double cream
- 2 cups Sugar
- 1/2 tsp ground cinnamon
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1 teaspoon saffron
- 1 cup unsalted, shelled pistachio nuts, cut into thin slices
In a large bowl, mix yogurt and sour cream together.
Pour the yogurt mixture into a large colander with a Cheese cloth liner.
Allow draining for about 12 hours.
Transfer the mixture into a mixing bowl.
Dissolve saffron in luke warm cream.
To the yogurt mixture add Sugar, cinnamon, black pepper, cardamom, nutmeg, dissolved saffron, and pistachio nuts; fold in thoroughly.
Chill overnight in refrigerator.
To serve, scoop a cup of chilled dessert into a serving plate, topped with a generous amount of unsalted, shelled, whole pistachio nuts.