📝 About This Recipe
In the vibrant bazaars of Kashgar and Urumqi, thick, velvety yogurt is more than a snack—it is a cultural staple of the Xinjiang Uyghur Autonomous Region. This dish, known locally as 'Suan Nai,' is distinguished by its incredible richness and the use of high-quality local ingredients like crunchy walnuts, sweet red dates, and floral desert honey. This recipe captures the essence of Northwest Chinese hospitality, offering a refreshing yet decadent balance of creamy, crunchy, and sweet notes that cool the palate after a spicy meal.
🥗 Ingredients
The Yogurt Base
- 3 cups Full-fat Greek Yogurt (unflavored and chilled; ideally 10% milkfat for authenticity)
- 1/4 cup Heavy Cream (optional, to achieve the signature Xinjiang 'Lao Nai' thickness)
- 2 tablespoons Granulated Sugar (adjust to taste)
The Nut and Seed Toppings
- 1/2 cup Raw Walnuts (halves or large pieces)
- 1/4 cup Slivered Almonds (blanched)
- 2 tablespoons Green Pistachios (shelled and roughly chopped)
- 1 teaspoon Black Sesame Seeds (toasted)
- 1 teaspoon White Sesame Seeds (toasted)
- 1 tablespoon Pumpkin Seeds (raw or lightly salted)
Dried Fruits and Aromatics
- 6-8 pieces Xinjiang Red Dates (Jujubes) (pitted and finely sliced into rings)
- 2 tablespoons Dried Goji Berries (soaked in warm water for 5 minutes and patted dry)
- 2 tablespoons Green Raisins (preferably the long Xinjiang variety)
- 1 teaspoon Dried Rose Petals (culinary grade, for garnish)
The Finish
- 4 tablespoons Wildflower Honey (local or high-quality floral honey)
- 1 pinch Sea Salt (to enhance the nuttiness)
👨🍳 Instructions
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1
Begin by prepping your dried fruits. Soak the goji berries in a small bowl of warm water for 5 minutes until plump, then drain and pat them dry with a paper towel.
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2
Pit the Xinjiang red dates and slice them into thin, uniform rings. Set these aside with the green raisins.
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3
Place a small dry skillet over medium-low heat. Add the walnut halves and slivered almonds to the pan.
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4
Toast the nuts for 3-5 minutes, shaking the pan frequently. You are looking for a pale golden color and a fragrant, nutty aroma. Be careful not to burn the almonds.
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5
In the last minute of toasting, add the pumpkin seeds and both black and white sesame seeds to the pan to release their oils.
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6
Remove the toasted nut mixture from the heat immediately and transfer to a plate to cool completely. This ensures they stay crunchy.
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7
In a large mixing bowl, combine the chilled Greek yogurt with the heavy cream and granulated sugar.
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8
Whisk the yogurt mixture vigorously for about 2 minutes. You want it to be aerated and silky smooth, with the sugar fully dissolved.
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9
Divide the yogurt base into four chilled serving bowls, smoothing the tops with the back of a spoon.
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10
Generously scatter the toasted walnuts, almonds, and pumpkin seeds over the center of each bowl.
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11
Add the sliced red dates, plump goji berries, and green raisins around the nuts to create a colorful mosaic.
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12
Drizzle exactly one tablespoon of wildflower honey over each bowl in a spiral pattern.
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13
Finish with a tiny pinch of sea salt and a sprinkle of chopped pistachios and dried rose petals for a professional, aromatic touch.
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14
Serve immediately while the yogurt is cold and the nuts are still warm and crisp.
💡 Chef's Tips
Always toast your nuts fresh; the contrast between warm nuts and cold yogurt is a hallmark of this dish. If your yogurt is too thin, strain it through cheesecloth for 2 hours in the fridge before starting. Xinjiang green raisins are sweeter and more tart than standard raisins; try to find them at an Asian grocer for an authentic flavor profile. Do not mix the toppings into the yogurt before serving; the presentation is part of the experience, and it prevents the nuts from getting soggy.
🍽️ Serving Suggestions
Serve alongside spicy Xinjiang Cumin Lamb (Ziran Yangrou) to cool the palate. Pair with a hot cup of Brick Tea or Rose Bud Tea for a traditional afternoon snack. Enjoy as a light breakfast following a plate of savory Naan bread. Accompany with fresh pomegranate seeds or sliced Hami melon for extra freshness.