Saffron, Cardamom & Pistachio Milk
Snack · Persian · Ready in 13 min · Serves 2
Milk steeped with saffron and cardamom until it turns pale gold, poured over crushed pistachios. Quiet, fragrant and barely sweet.
Per serving
- Calories
- 285
- Protein
- 10 g
- Carbs
- 32 g
- Fat
- 13 g
- Fibre
- 1 g
Vitamins and minerals, % of a day’s needs
- Iron3%
- Vitamin D1%
- B1247%
- Zinc11%
- Magnesium9%
- Omega-313%
- Calcium24%
- Potassium11%
- Vitamin C6%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 500 ml Whole milk
- 1 pinch Saffron threads
- 3 whole Green cardamom pods
- 20 g Pistachios, crushed
- 2 tbsp Honey
Method
- 1
Crush the 3 green cardamom pods so they split, and roughly crush the 20g of pistachios. Rub the pinch of saffron threads between your fingers into a small bowl to break them up.
- 2
Pour 500ml of whole milk into a saucepan with the crushed cardamom pods and the saffron. Set over low heat and warm for 8 minutes, stirring occasionally, until the milk steams and has turned an even pale gold. Keep it under a boil so the milk does not skin.
- 3
Take the pan off the heat and stir in 2 tbsp of honey until it fully dissolves.
- 4
Divide the crushed pistachios between two cups and pour the milk over them through a sieve, leaving the cardamom pods behind.
