Sikarni (Spiced Sweet Yogurt-Pistachio Dessert) | |
| 4 C | regular yogurt |
| 2 C | sour cream |
| 1/4 C | double cream (or heavy whipping cream) |
| 2 C | sugar |
| 1/2 t | ground cinnamon |
| 1 t | ground cardamom |
| 1/4 t | ground nutmeg |
| 1 t | saffron |
| 1 C | unsalted, shelled pistachio nuts, cut into thin slices, plus additional for garnish |
|
In a large bowl, mix yogurt and sour cream together. Pour the yogurt mixture into a large colander with a cheese cloth liner. Allow to drain for about 12 hours. Transfer the mixture into a mixing bowl. Dissolve saffron in lukewarm 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. Recipe courtesy of AsiaRecipe.com http://www.asiarecipe.com/ | |