BASTANI

A rich and fragrant traditional ice cream made with saffron, rosewater, pistachios, and cream.

Bastani Sonnati – Persian Saffron Ice Cream

Ingredients

Base:

100 ml heavy cream (for freezing)

2 ice cubes

6/8 saffron threads

1 can (400 g) sweetened condensed milk

2 tbsp rosewater

2 tbsp sahlab powder

½ tsp ground cardamom

500 ml cream (cold, for whipping)

20 g raw pistachios, chopped

Garnish:

Raw pistachios, chopped

Dried rose petals

Frozen cream shards (from above)

Instructions

Line a flat tray with parchment paper.

Pour 100 ml cream into a thin, even layer.

Freeze for at least 3 hours or until completely solid.

Grind saffron threads in a small mortar and pestle.

Sprinkle the ground saffron over 2 ice cubes in a small bowl.

Let it sit at room temperature to melt and bloom.

In a medium bowl, combine the sweetened condensed milk, bloomed saffron, rosewater, cardamom, and sahlab powder. Stir until smooth and well combined.

In a large bowl, whip 500 ml cold cream using an electric mixer until stiff peaks form.

Gently fold the saffron-condensed milk mixture into the whipped cream using a spatula. Do not overmix.

Fold in the chopped pistachios.

Remove the frozen cream from the freezer and break it into small shards or flakes.

Gently fold half of the frozen cream pieces into the ice cream mixture.

Transfer the ice cream mixture into individual molds or one large container.

Top with the remaining frozen cream shards, pistachios, and rose petals.

Cover tightly with plastic wrap and freeze for at least 8 hours, or overnight.

Optional (for individual molds):

Add pistachios, cream shards, and rose petals at the bottom before pouring in the mixture, so they appear on top when unmolded.

Enjoy this luxurious Persian treat.