Pistachio raita

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.

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