Saffron Pistachio Yogurt Bowl

• 250 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 70 g fresh mango, diced — Fresh mango
• 20 g raw pistachios, chopped — Raw shelled pistachios
• 8 g pure honey — Pure honey
• 0.08 g saffron threads — Saffron threads
• 0.4 g ground cardamom — Ground cardamom

Method

1. 1Bloom the saffronCrush the saffron lightly between clean fingers, stir it with the honey and 5 g hot water.Look for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Rest for 2 minutesRest for 2 minutes so the texture can settle before the next action.2 minLook for: The liquid is deep gold and smells floral rather than raw.Safety: Use a heat-safe cup and clean hands.
3. 3Measure ingredients: Whip the yogurtMeasure nonfat greek yogurt, saffron threads, pure honey, and cardamom using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Whip the yogurtWhisk the yogurt, bloomed saffron mixture, and cardamom for 45 seconds until airy and evenly colored.45 secLook for: No white streaks or saffron clumps remain.Safety: Keep yogurt at 40°F or colder before assembly.
5. 5Top the bowlSpoon the yogurt into a bowl, keeping the full portion together and the rim clean.Look for: The top the bowl stage is complete and ready for the next action.
6. 6Add the diced mangoAdd the diced mango and chopped pistachios in separate bands so both textures remain distinct.1 minLook for: The fruit is juicy, the pistachios are crisp, and the yogurt holds soft peaks.Safety: Wash mango before cutting and declare the tree-nut and milk allergens.