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.
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- 400 grams/14 ounces Greek yogurt
- 1 teaspoon clear honey plus more for serving
- 1 teaspoon vanilla bean paste or 1 vanilla pod/vanilla bean, seeds only
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground green cardamom podes
- 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.
- 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.
is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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Tags: Janet Sawyer, Sikarni, Spiced Yogurt, vanilla