Line a large sieve with cheesecloth
, pour in the yogurt and fold over the edges so it is completely covered. Place the sieve
over a bowl and put into the fridge for 12 hours.
Put the saffron into a small bowl and add about 2 tablespoons boiling water. Let steep
for 5 minutes, and then strain
it, reserving the saffron.
Put the drained yogurt into a bowl, add the steeped saffron
, honey and cardamom, and stir well to combine. Pour into individual serving bowls and refrigerate until ready to serve. Sprinkle with toasted almonds and berries just prior to serving.