Make Ahead

Saffron Cardamom Lassi

by:
January 30, 2011
Test Kitchen Notes

I'm officially in love with cardamom. Who knew that those pretty green pods possessed the ability to transform a humble plain yogurt into a lovely little something that could make me go "Mmmm!" The subtle earthiness of the saffron plays well with the cardamom and adds a beautiful yellow color, while the bits of pistachio add a welcome and complimentary crunch. I made this three times with different types of greek yogurt, using three cardamom pods. Each yogurt varied a bit in density, so I added additional water to get it to a drinkable, yet still thick consistency. The most difficult part of making this was not eating it all before the flavors had a chance to blend. Next time, I'll double it for sure. —SwoonMySpoon

  • Serves 1
Ingredients
  • 200-250 milliliters yogurt
  • 2 tablespoons powdered sugar
  • 2-3 saffron threads
  • 2 tablespoons hot water
  • 2-3 cardamom pods
  • 1 tablespoon shelled pistachios

  • more pistachios to serve


In This Recipe
Directions
  1. In a small bowl, crumble the saffron into 1 tablespoon of the water and let stand for 5 minutes.
  2. Whisk together the yogurt, powdered sugar, crushed cardamom seeds and crushed pistachios in a large bowl. Stir in the saffron and water mix. Combine well.
  3. Refrigerate, whisking a few times, until cold and brightly colored, about 1 hour. Pour into medium glasses and serve with some crushed pistachios on top.

See Reviews

See what other Food52ers are saying.

  • SwoonMySpoon
    SwoonMySpoon
  • Table9
    Table9
  • Sundayinthekitchen
    Sundayinthekitchen
  • TheWimpyVegetarian
    TheWimpyVegetarian
  • Sagegreen
    Sagegreen
Review