September 9, 2016
1Combine the yoghurt and quark and pour into a large muslinlined colander set over a large bowl. Allow to drain for about 12 hours. Transfer the yoghurt mixture to a large bowl.
2In a small bowl, dissolve the saffron in a little lukewarm water.
3Meanwhile, chop half of the pistachios. Reserve the rest.
4Add the saffron, sweetener, cinnamon, pepper, cardamom, nutmeg and the chopped pistachios to the drained yoghurt mixture and fold in thoroughly. Chill overnight in the fridge.
5To serve, scoop a cup of the chilled sikarni into each serving bowl and top with a generous amount of the reserved pistachios.