Tuesday, March 20, 2012

Celebrating Nowruz......Yogurt with Saffron, Rosewater, and Cardamom

It is Nowruz time again; therefore, this post is dedicated to all our friends that are celebrating this "New Year" with the beginning of the spring.....
 Our houses have been cleaned, our spirits have been renewed, and the fire has burned all the past and the things we don't want....

 I did not have time to make a traditional Nowruz sweet like the one I did in 2011, but I recreated in this dessert the flavours from Persia....

Yogurt with Saffron, Rosewater, and Cardamom

450 grams of thick yogurt (after strained). I made my own yogurt in a yogurt-maker. Then, I strained it and weight it after the liquid has leaked. I use this water to make bread, and I use the thick yogurt for desserts, salads, and so on.
2 cardamom seeds (freshly crushed)
8 saffron strains (more or less depending on your taste) plus some sugar grains. More if you want to use some for decoration.
4 teaspoons of rose water
7 tablespoons of icing sugar (more or less for decoration)
Pistachio for decoration
Dry roses for decoration

Strain the yogurt


Put the yogurt in a bowl. In a clean mortar, crush the saffron with some sugar grains. Add to the yogurt. Also, crush the cardamom seeds, and add to the yogurt. Add the rose water, and the icing sugar. Mix all together, distribute in glasses, and decorate them with saffron, pistachio, and dry roses.....ENJOY!


  1. Y ahora por qué me sale el post en inglés...???

    Soy yo y mi pc se ha vuelto loco?

    En cualquier caso me ha encantado la receta