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.