Rich Persian ice cream flavored with saffron, rosewater and pistachio, studded with frozen cream ribbons (tar), a distinctive Iranian dessert.
Bastani sonnati is Persian traditional ice cream, its flavor built from saffron and rosewater rather than the vanilla or chocolate common in Western ice creams, giving it a distinctly floral, golden character. A key traditional technique is folding in tar, thin ribbons of frozen clotted cream, into the churned ice cream base, creating pockets of extra-rich, waxy cream that punctuate each bite with an unexpected textural contrast. Crushed pistachios scattered over the top complete the presentation, and in Iran, bastani is often served pressed between wafers as a sandwich, though a simple scoop showcases its saffron-rosewater flavor just as well.
Serves 6
Freeze 1 cup of the heavy cream in a shallow dish until solid, then scrape into thin curls with a spoon; keep frozen until ready to use.
Whisk milk, sugar and egg yolks together, then cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Remove from heat and stir in the bloomed saffron water and rosewater.
Strain the custard, stir in the remaining 1 cup heavy cream, and refrigerate until completely cold, at least 3 hours.
Chill the custard base thoroughly β churning a base that's still warm will result in icy, poorly textured ice cream.
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
In the last few minutes of churning, fold in the frozen cream curls (tar).
Transfer to a container and freeze at least 4 hours until firm, then scoop and garnish with crushed pistachios.
Bloom the saffron in warm water for several minutes and grind the threads first for maximum color and flavor extraction.
Chill the custard base thoroughly, ideally overnight, before churning β a properly cold base is essential for smooth, non-icy ice cream.
Add the frozen cream curls (tar) only in the final moments of churning so they stay as distinct ribbons rather than fully blending in.
Bastani sandwich, served between two wafers, is a popular street food format in Iran.
Some versions add a bit of vanilla alongside the saffron and rosewater for extra depth.
A simpler version without the tar cream ribbons still captures the essential saffron-rosewater flavor.
Store in an airtight container in the freezer for up to 2 weeks; let soften at room temperature for a few minutes before scooping for the best texture.
Bastani sonnati has roots in Persian ice-making traditions going back centuries, when ice was harvested from mountain snow and stored in special underground structures called yakhchal, long before modern refrigeration existed.
An ice cream maker gives the best texture, but you can freeze the mixture in a shallow dish, stirring vigorously every 30 minutes to break up ice crystals, as an alternative.
The dish's distinctive golden color and floral aroma depend on saffron, so it's worth seeking out even in a small quantity for an authentic result.
The custard base likely wasn't chilled long enough before churning, or the mixture wasn't rich enough in fat β make sure to chill thoroughly and don't skimp on the cream.
Per serving (130g / 4.6 oz) Β· 6 servings total
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