Yield: 4 servings
Measure | Ingredient |
---|---|
500 grams | Natural yogurt; (1lb) |
4 tablespoons | Rose-water |
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.