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Line a large colander with coffee filters (unfolding if needed) or paper towels, overlapping them so they cover sides, and set inside a large bowl. Place yogurt in colander and let drain in refrigerator at least 8 hours and up to 12 hours; discard drained liquid in bowl. Yogurt should be very thick—like an even creamier, richer Greek yogurt.
Crush ¼ tsp. saffron threads to a powder with a mortar and pestle; transfer to a small bowl. Finely grind cardamom seeds.
Transfer strained yogurt to a large bowl and mix in crushed saffron, cardamom, and sugar (yogurt should turn a pale yellow color). Top with remaining ¼ tsp. saffron threads (don’t mix, as you want that stained effect) and chill at least 2 hours and up to 8 hours before serving.