Sweet Yogurt Sundae with Saffron and Pistachios

SERVES 8

4 cups plain yogurt
1 teaspoon saffron strands
1/3 cup whole milk
1 teaspoon ground cardamom
¼ teaspoon freshly grated nutmeg
1/3 cup honey
¼ cup coarsely chopped pistachios, chopped

Line a large sieve or colander with cheesecloth. Wet the cloth with water, then place the sieve or colander over a bowl. Place the yogurt in the sieve to drain for 2-3 hours in the refrigerator. Discard the whey. Turn the yogurt into a bowl and set aside.

Lightly toast the saffron strands in small dry skillet over medium heat, until brittle. Add the milk and cardamom and nutmeg, Remove from the heat and stir in the sugar or honey until dissolved.

Whisk the mixture into the yogurt. Use a ladle to pour the yogurt into sundae cups or bowl.

Top with as sprinkling of nuts and sauce added.