Rose and Yogurt Panna Cotta
['½ cup raw pistachios', '1 envelope unflavored powdered gelatin (about 2½ tsp.)', '1½ cups plain Greek yogurt', '1 Tbsp. rose syrup', '1¼ cups heavy cream, divided', '½ cup sugar', '1 Tbsp. basil seeds (tukmaria) or chia seeds (optional)', '½ cup golden raisins', 'Blackberries (for serving; optional)']
Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7–9 minutes. Let cool, then coarsely chop. Set nuts aside.
Whisk gelatin with ¼ cup water in a small bowl to combine. Let sit 15 minutes.
Mix yogurt, rose syrup, and ½ cup cream in a medium bowl to combine. Heat sugar and remaining ¾ cup cream in a small saucepan over medium, stirring often, until mixture is hot and sugar is dissolved, about 2 minutes. Whisk in gelatin mixture, then pour into yogurt mixture and whisk to combine.
Divide panna cotta mixture among eight 4-oz. ramekins, small bowls, coffee cups, or any small vessel you’d like to use for serving. Place on a rimmed baking sheet and chill until set, at least 2 hours.
If using, scoop a spoonful of basil seeds into a small bowl; pour in water to cover. Let sit until gelatinized, about 10 minutes.
To serve, top panna cottas with basil seeds, raisins, a few blackberries, if desired, and reserved pistachios.
Do Ahead: Panna cotta (without toppings) can be made 2 days ahead. Cover and keep chilled.
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