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For the saffron apricots: Combine the saffron and warm water in a small cup or bowl and let steep for a few minutes.
Slice each apricot into 3 or 4 pieces. Combine the apricots, water, honey, serrano chile and saffron and its water to a small saucepan. Cook on medium heat for 10 to 12 minutes, until plumped. Cool to room temperature.
For the whipped feta: In a food processor, combine the feta, yogurt, olive oil, salt and lemon zest. Process until as smooth as possible, stopping to scrape down the sides as needed, about 1 minute. Don’t over-process or it’ll start to turn runny.
Spoon the whipped feta onto a serving plate. Top with the saffron apricots. Sprinkle the mint leaves and chopped pistachios on top. Enjoy!