• 4 cups unflavored yogurt
  • 1½ cups sugar
  • 1/8 teaspoon ground saffron
  • ¼ teaspoon ground cinnamon
  • 2 envelopes unflavored gelatin
  • 1/3 cup water
  • 2 teaspoons rosewater
  • 1½ pounds crisp apples (Fuji or Gala), pared, cored, sliced paper-thin and sprinkled with lemon juice to prevent darkening
  • Chopped unsalted pistachios
  • Small sprigs of fresh mint


In a bowl, combine yogurt, sugar, saffron, cardamom, and cinnamon.

Whisk ingredients until sugar dissolves. Put gelatin in a small saucepan and add water. Bring to a boil and whisk until gelatin thoroughly dissolves. Remove from heat and allow to cool a few minutes.

Whisk gelatin into yogurt mixture. Add rosewater.

Layer sliced apples on bottom of a deep 1½- to 2-quart soufflé dish or inside individual serving dishes.

Pour yogurt mixture over apples. Place dish in the refrigerator to cool and set (about 2 to 3 hours). Before serving, scatter chopped pistachios over top. Garnish with mint sprigs.