Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Yogurt | 170g plain Greek | 100 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 cups regular yogurt
- 2 cups sour cream
- 1/4 cup double cream
- 2 cups sugar
- 1/2 tsp ground cinnamon
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1 teaspoon saffron
- 1 cup unsalted, shelled pistachio nuts, cut into thin slices
- =
Directions
In a large bowl, mix yogurt and sour cream together.
Pour the yogurt mixture into a large colander with a cheese cloth liner.
Allow draining for about 12 hours.
Transfer the mixture into a mixing bowl.
Dissolve saffron in luke warm 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.