Aromatic Saffron Labneh Tartlets with Pistachio Dukkah

How to Make Aromatic Saffron Labneh Tartlets with Pistachio Dukkah

Total time: 30 min · Yields 6 servings

1. 1

   Infuse the Saffron

   In a small bowl, combine the crushed saffron threads with the warm milk. Let it steep for at least 10 minutes until the liquid turns a deep golden hue.

2. 2

   Prepare the Labneh Filling

   In a medium mixing bowl, whisk together the labneh, saffron-infused milk, lemon zest, and a pinch of salt. Stir until the color is uniform and the mixture is aerated. Transfer to a piping bag or cover and refrigerate for 30 minutes to firm up.

3. 3

   Create the Dukkah

   Using a mortar and pestle or a small food processor, pulse the toasted pistachios, sesame seeds, coriander, cumin, thyme, and salt until you have a coarse, sand-like texture. Do not over-process into a paste.

4. 4

   Assemble the Tartlets

   Place the pastry shells on a serving platter. Pipe or spoon the saffron labneh into each shell, filling them to the brim. Smooth the tops slightly with a spoon.

5. 5

   Garnish and Serve

   Sprinkle each tartlet generously with the pistachio dukkah. Drizzle a small amount of honey over the top and garnish with a tiny mint leaf and a pomegranate aril if desired.