Note 1. You can buy cardamom already ground. However, if you can't find this then buy the green cardamom pods. Take the black seeds out and discard the green outer shell. Grind the black seeds in a mortar and pestle or spice grinder until finely ground. I actually prefer to do it this way because I find it more fragrant, but the pre-ground option is a great shortcut!
Note 2. I suggest you get the thickest, creamiest Greek yoghurt you can find for the topping on this. However, if your supermarket doesn’t stock Greek yoghurt then I suggest you buy about 800g-1kg (1.8-2.2lb) of plain natural yoghurt. The night before line a sieve with three layers of cheese cloth and rest the sieve over a bowl. Mix a teaspoon of lemon juice and a pinch of sea salt into the yoghurt then spoon on to the cheese cloth. Leave in the refridgerator for 8 hours or overnight. The watery whey will drain away from the yoghurt leaving you with a thick, creamy cheese/yoghurt (labneh). This is actually such a delicious thing to do, I recommend you give this a go if you have time one day.
Note 3. The easiest way to get the seeds out of a pomegranate is to fill a large mixing bowl with cold water. Break open, or cut open the pomegranate and put in the water. Using your hands remove the seeds in the water and you will find that magically the seeds will sink to the bottom and the pith of the pomegranate will float!