Exotic Yoghurt



As I was browsing Sophie Grigson’s Spices book and discovered the Pulla Bread I posted over the weekend I also took a fancy to this recipe and thought I would try making a special little exotic brunch that is actually quite healthy. I loved the combination of rose water with cardamom and saffron and the balance in this recipe means that none of them dominate and put off my palate.   Its simplicity really works with a flavour and mouth feel that is positively luxurious.


  • 600g plain Greek yoghurt
  • pinch saffron strands
  • 10 cardamom pods
  • 2 tbl sp. rose water
  • caster sugar to taste
  • pistachio nuts to serve

Line a strainer with muslin cloth (I use new chux clothes that you can get from your local supermarket) and place over a large bowl so that the yoghurt can drain.  Tie up in a firm ball of cloth to press the liquid from the yoghurt.   Allow the yoghurt to sit for a minimum of 4 hours, although I tend to do this overnight.  When it is ready, pour off the liquid and remove the yoghurt from the cloth and place in the bowl.

To prepare your spices, roast the saffron threads in a medium warm pan for a couple of minutes.  Place into a mortar and pestle and grind with a small pinch of caster sugar.  Add to the rosewater and allow to sit whilst you prepare the cardamom.  For the cardamom, remove the seeds from the pods and again with a pinch of caster sugar, grind to a fine powder in your mortar and pestle.  Add to the yoghurt, along with the rosewater and saffron mix and stir through.  Add sugar to taste and serve immediately with some chopped pistachio nuts as garnish.

Shared With Love,



3 Comments Add yours

  1. Sounds delicious, wonderful idea. It is almost like a sweet soft cheese.

    Liked by 1 person

    1. Leah says:

      It was very lush. The rose water makes the yoghurt runnier again when it’s added so it will depend on how much liquid you can get out of it. It’s like double cream in consistency at serving.


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