Back to 5 servings yogurt 6 cups plain full-fat yogurt, avoid added sugar or flavor; thick Greek-style also works but drains faster 2 cups full-fat sour cream 0.25 cup heavy cream, used to dissolve the saffron; lukewarm 2 cups granulated sugar, adjust to taste; brown sugar or honey can be swapped spices 1 teaspoon ground cardamom, freshly ground green cardamom preferred 0.5 teaspoon ground cinnamon 0.25 teaspoon ground nutmeg 0.5 teaspoon ground black pepper, freshly cracked preferred 1 teaspoon saffron threads, optional garnish 1 cup unsalted shelled pistachios, half thinly sliced, half left whole for garnish
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1 Step 1: Gently mix the yogurt and sour cream in a large bowl until just combined; do not overmix.2 Step 2: Line a large colander with several layers of cheesecloth, letting it overhang the edges. Pour in the yogurt mixture, gather and tie the cloth closed, then set the colander over a bowl and refrigerate for about 12 hours or overnight until thick and spoonable.3 Step 3: Discard the liquid (whey) collected in the bowl and transfer the thickened yogurt to a clean bowl.4 Step 4: If using saffron, crush the threads slightly and steep them in the lukewarm heavy cream for about 10 minutes.5 Step 5: Fold the sugar, cardamom, cinnamon, nutmeg, black pepper and the saffron cream into the drained yogurt until evenly combined, without overmixing.6 Step 6: Fold in the thinly sliced pistachios until evenly distributed.7 Step 7: Cover tightly with plastic wrap and chill overnight so the flavors meld.8 Step 8: Serve scooped into bowls, topped with the reserved whole pistachios and, if you like, a sprinkle of cinnamon or a mint sprig.getsaucepan.com/r/affe58dc-dc84-56ac-97ae-6b4b052e6d1f
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