Ingredients
2 cups full-fat Greek yogurt
2 medium peaches, pitted and peeled (or 1/2 cup peach purée), plus 1 peach, sliced or diced, for serving
1/2 cup confectioners’ sugar
1/4 teaspoon cardamom seeds (from 2 to 3 pods), such as Diaspora Baraka, ground to a powder
Pinch of saffron threads (about 20), such as Diaspora
Dried rose petals, such as Diaspora Panneer, and chopped roasted unsalted pistachios, for serving
Preparation
Place yogurt in cheesecloth set in a strainer over a bowl. Gather corners of cheesecloth and tie into a knot. Refrigerate 24 hours. (This will yield about 1 cup strained yogurt.) Transfer to a large bowl; whisk until smooth.
Combine peeled peaches, sugar, cardamom, and half of saffron in a food processor; pulse to combine well. Add all but a few tablespoons of mixture to strained yogurt and whisk until well combined.
Fold in remaining purée. Refrigerate at least a couple of hours and up to 2 days before serving, garnished with sliced peaches, remaining saffron, rose petals, and pistachios.
