Steps
- Line a sieve with cheesecloth and set over a bowl. Add 1 cup of full-fat yogurt and refrigerate to drain for at least 8 hours.
- Gently stir ½ cup of heavy cream into the strained yogurt until smooth.
- Toast 1 tablespoon of shelled pistachios in a dry skillet over medium heat until fragrant. Cool, then chop finely.
- Spoon some of 2 tablespoons of honey into small glasses. Add the yogurt and remaining honey. Finish with the pistachios and 1 tablespoon of pomegranate seeds.