Greek yoghurt with rose-petal jam and pistachio

Preparation info
  • Serves


    • Difficulty


Appears in
Prue: My All-time Favourite Recipes

By Prue Leith

Published 2018

  • About

Jocelyn Dimbleby, a great traveller, introduced me to Turkish rose-petal jam. You can buy it (and dried petals) in Turkish or Lebanese shops or online. To crystallize rose petals, brush dark red petals with unbeaten egg white, dust with caster sugar and leave in a warm place to dry.


  • 400 g Greek yoghurt
  • 4 tbsp rose-petal jam
  • 50 g


  1. Layer up the yoghurt and jam in glasses and top with the nuts and rose petals.