- 1 ½ cups organic cane sugar
- ¼ teaspoon saffron
- Grated zest of 2 large oranges
- 4 cups thick Greek-style yogurt
- ¼ teaspoon sea salt
- 4 pizzelles, crushed
- ¼ teaspoon ground cardamom
Grind the sugar and saffron to a fine powder in an electric spice grinder; and transfer to a large bowl. Add the orange zest, yogurt, and salt, and stir well. Freeze in an ice cream maker according to the manufacturer's instructions.
Combine the pizzelles and ground cardamom and sprinkle over bowls of the frozen yogurt.
Serves 4 cups
Adapted from The New Persian Kitchen by Louisa Shafia