Saffron Yogurt with Nectarines or Peaches and Pistachios (dairy)

Raja Raita

Yield: 10 half-cup servings

4 cups (32 oz.) container plain yogurt

¼ teaspoon saffron

1 tablespoon hot water

2 pinches ground cardamom

2 pinches ground ginger

½ teaspoon salt

3 peaches or nectarines- blanched, peeled and sliced 

2 tablespoons sugar 

¼ cup unsalted pistachios, chopped

1/8 teaspoon kewrda flavor (optional)

2 sheets silver leaf chandi werk (optional)

In a serving bowl beat the yogurt with a whisk until smooth. First toast the saffron in a dry, hot pan for a few seconds only and then soak in the tablespoon of water. Stir the cardamom, ginger and salt into the yogurt.  Measure two cups of peach or nectarine slices and run a knife through them several times while in the cup so that the slices are at least halved. Beat the saffron into the yogurt and then mix in the sugar. Stir in the slices, and then cover and refrigerate for two hours or overnight. Just before serving, stir in the kewrda flavor and the pistachios. Garnish with the silver leaf or some more ground pistachios.