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I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy



This recipe comes via Janet Sawyer, who got the recipe from Lalu Mahato, head chef at Nepal’s Tiger Mountain Pokhara Lodge, which was opened by Edmund Hilary.  A long journey, but a lovely way to enjoy yogurt as a breakfast or dessert. If you’re serving it as a dessert, it would match well with our Cardamom, Pistachio and Vanilla Shortbread.





400 grams/14 ounces Greek yogurt

1 teaspoon clear honey plus more for serving

1 teaspoon Vanilla Bean Paste or 1 Vanilla Bean, seeds only

1/2 teaspoon cinnamon

1/2 teaspoon ground green cardamom pods

1/2 teaspoon saffron threads (optional)

1/2 cup shelled pistachios


Pour the yogurt into a bowl. Add the honey and vanilla paste or seeds and stir together. Add the cinnamon and cardamom. If you like, soak a few threads of saffron in a little hot water or milk, strain and add to the yogurt mixture. Roughly chop the pistachios.

To Serve

Place yogurt in bowls, making a small depression for another teaspoon of honey. Sprinkle pistachios over each bowl and sprinkle with a little more cinnamon for color.

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