Yield: 4 servings
|500 grams||Natural yogurt; (1lb)|
|2 tablespoons||Clear honey|
|20 grams||Unsalted shelled pistachio nuts; chopped ( 3/4oz)|
|A pinch of ground saffron or a few; soaked for a few|
|; saffron strands, minutes|
Put the yogurt in a bowl and stir in the rose-water, honey and pistachios.
Chill in the refrigerator until required.
Just before serving, drain the saffron and sprinkle over the raita and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.