Spoon half of the yogurt into 6 heatproof glasses.
2In a large skillet, melt 3 tablespoons of the butter.
3Add the walnuts, mulberries, raisins, hazelnuts, almonds and pine nuts and sauté over moderately high heat, shaking the pan, until the butter is sizzling and beginning to brown around the edges.
4Stir in the tahini and 2 tablespoons of the molasses.
5Spoon the mixture into the glasses; top with the remaining yogurt.
6Melt the remaining butter in the skillet. Stir in the remaining molasses and the cinnamon; drizzle over the yogurt.
7Sprinkle on the pistachios and serve.