Yield: 8 to 10 servings
Whole milk plain yogurt 4 qt.
Whole green cardamom pods 5
Saffron threads 1 tsp.
Sugar 1 cup
Raw pistachios, coarsely chopped 3 Tbsp.
Place yogurt in large strainer lined with double thickness of cheesecloth. Bring ends of cheesecloth together; tie into a bundle. Set strainer over a bowl. Refrigerate 8 hours, checking occasionally to ensure that bottom of strainer is not sitting in drained whey in bowl.
Smash open cardamom pods; remove little black seeds; in mortar and pestle or in spice grinder, grind seeds to fine powder.
Heat saffron threads in small, dry skillet until crisp, 30 to 60 seconds, taking care not to burn.
Place drained yogurt in food processor; add sugar. Pulse only until sugar dissolves; do not overmix or yogurt will be too soft. (In India, a food mill with the finest disc is used, with mixture put through 5 times.)
Crumble toasted saffron over; fold in cardamom and pistachios. Let mixture stand for at least 2 hours before serving. Serve chilled, in compote or pudding cups.