Pistachio-Coriander Yogurt with Pomegranate Seeds

Ingredients

• 50 g Pistachios
• 50 g pomegranate seeds
• 2 tbsp sultanas
• 4 stems coriander
• 200 g yogurt (10% fat)
• 1 pinch crushed cardamom seeds
• 1 tsp ground cumin
• 1 tsp chili powder

Instructions

1. 1.

   Chop the pistachios and combine with the pomegranate seeds in a bowl. Place the sultanas in another bowl, pour 50 ml boiling water over them, let soak for about 30 minutes, then drain and pat dry with kitchen towels before finely chopping.

2. 2.

   Wash the coriander, shake off excess moisture, pluck the leaves and roughly chop. Mix the yogurt with the remaining ingredients and add the spices. Chill well, transfer to a serving bowl, and serve.