Traditional Persian saffron and rose water ice cream with pistachios and frozen cream.
Bastani Sonnati is Iran's iconic traditional ice cream — rich with saffron and rose water, studded with chopped pistachios, and shot through with threads of frozen clotted cream (kaymak). Sandwiched between two wafers or served in a cone, it is the flavor of Iranian childhood summers and is utterly unlike any other ice cream in the world — floral, golden, and unlike anything Western.
Serves 8
Heat milk and cream until steaming. Whisk egg yolks and sugar until pale. Slowly pour hot milk into yolks, whisking constantly. Return to pan and cook over medium heat, stirring, until thick enough to coat a spoon.
Remove from heat. Stir in saffron water and rose water. Cool completely, then refrigerate 4 hours.
Churn in ice cream maker according to manufacturer's instructions. In the last minutes, add pistachios.
Fold in dollops of clotted cream before freezing solid. Freeze 2+ hours.
Bloom saffron in hot water for maximum color and flavor.
Clotted cream can be made by baking heavy cream at low temperature overnight.
Sandwich between thin wafers in the traditional style.
Add a few drops of orange blossom water.
Freeze up to 1 month. Allow 10 minutes to soften before serving.
Bastani Sonnati has been made in Iran since the 19th century and is the only ice cream in the world flavored with saffron and rose water. It remains the most beloved Persian dessert.
Yes — freeze the custard in a shallow dish and beat with a fork every 30 minutes for 3–4 hours to break up ice crystals.
Per serving (150g) · 8 servings total
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