Honey and saffron yoghurt with pistachios is a simple chilled dessert that combines thick yoghurt, floral saffron, cardamom and a restrained amount of honey. The flavour profile is inspired by Indian yoghurt desserts such as shrikhand, but this is a lighter home-style version rather than a traditional recipe claim.
For another approach, see our honey and cheese pairings, or explore the honey cardamom rice pudding for related guidance.
Ingredients
Serves 4 small portions:
- 500 g thick Greek-style yoghurt
- 12 saffron threads
- 1 tablespoon warm milk
- 2 to 3 tablespoons honey, to taste
- 1/4 teaspoon ground cardamom
- 30 g pistachios, roughly chopped
- a few rose petals for garnish, optional and only if food-grade
Method
- Put the saffron in a small bowl with the warm milk and leave for 10 minutes.
- Stir the honey and cardamom into the yoghurt.
- Add the saffron milk and fold through gently.
- Refrigerate for at least 30 minutes so the flavours settle.
- Spoon into small bowls and top with pistachios before serving.
How do you use saffron in yoghurt?
Do not add dry saffron directly to cold yoghurt and expect an even result. Soaking the threads in a small amount of warm milk helps release colour and aroma before they are mixed through the yoghurt.
A small quantity is enough. More saffron can make the flavour medicinal or bitter rather than luxurious.
Can yoghurt be sweetened with honey?
Yes. Honey works especially well in thick, slightly tangy yoghurt. Start with less than you think you need, because the pistachios and saffron are easier to appreciate when the dessert is not overly sweet.
If the yoghurt is already sweetened, you may not need additional honey at all.
Is this shrikhand?
It is shrikhand-inspired, but traditional shrikhand usually involves strained yoghurt and can vary substantially by region and household. This recipe keeps the idea of saffron, cardamom and thick yoghurt while using honey for sweetness and a simpler method.
Variations
Rose: add a few drops of culinary rose water.
Mango: fold through diced ripe mango just before serving.
Almond: replace some or all of the pistachios with toasted almonds.
Breakfast bowl: reduce the honey and top with fresh berries and oats.
Make-ahead and storage
Prepare the yoghurt mixture several hours ahead and refrigerate. Add nuts only when serving so they stay crisp.
Frequently asked questions
Can I use natural yoghurt instead of Greek yoghurt? Yes, but the result will be looser. You can strain natural yoghurt through clean muslin in the refrigerator for a thicker texture.
Can I make this dairy-free? Use a thick unsweetened plant-based yoghurt and adjust honey to taste.
Can I use ground saffron? Yes, but use only a tiny pinch because it disperses very quickly.
Can I prepare it the day before? Yes. Keep it covered and refrigerated, and add pistachios just before serving.
Honey must not be given to infants under 12 months. Check ingredients for relevant allergens.