Bastani-e Zafarani (Persian Saffron and Rose Water Ice Cream)

About This Recipe

Bastani-e zafarani (بستنی زعفرانی) is the ice cream of Iran — one of the most distinctive frozen desserts in the world, immediately identifiable by its vivid golden hue and the almost elastic, stretchy texture created by the traditional addition of salep (orchid root powder) or mastic. Unlike Western ice cream, which derives its richness primarily from fat, Persian bastani is scented with three ingredients that together define Persian sweet cookery: premium saffron for its golden colour and honey-hay aroma; rose water for its unmistakable floral fragrance; and ground pistachios for colour contrast and nuttiness. In Tehran and other Iranian cities, bastani is traditionally served sandwich-style between two wafers, or in a bowl topped with a tangle of the saffron-scented cream. The stretchy texture — prized as much as the flavour — is achieved with salep (powdered dried tubers of Orchis mascula) which, like the gelato stabiliser carrageenan, prevents large ice crystals from forming. This recipe achieves a simplified but true-flavoured result using a traditional custard base and heavy cream, with optional mastic for stretch.

Ingredients

Serves 6

• 500 mlwhole milk
• 250 mldouble (heavy) cream
• 5 largeegg yolks
• 150 gcaster sugar
• 1/2 tspsaffron threads(bloomed in 3 tbsp warm milk)
• 3 tbsprose water
• 1/4 tspground cardamom
• 1/4 tspmastic powder(optional; pounded with a pinch of sugar)
• 60 gpistachios(roughly chopped)

Instructions

1. 1

   Bloom the saffron

   Crush saffron threads in a mortar with a pinch of sugar. Add 3 tbsp warm (not boiling) milk. Stir and leave to infuse for 20 minutes until the milk is a vivid amber-gold.

2. 2

   Make the custard

   Heat the remaining milk and cream in a saucepan over medium heat until just below boiling. In a bowl, whisk egg yolks and sugar until pale and thick. Slowly pour the hot milk into the egg mixture while whisking constantly.

3. 3

   Cook the custard

   Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 80°C / 175°F). Do not boil.

   If you see any curdling starting, immediately plunge the pan into a bowl of cold water and whisk vigorously.

4. 4

   Add flavourings

   Remove from heat. Stir in the saffron milk, rose water, cardamom, and mastic powder if using. Strain through a fine sieve into a clean bowl. Cool completely over an ice bath, stirring occasionally.

5. 5

   Churn and add pistachios

   Pour the cold custard into an ice cream machine and churn according to manufacturer's instructions. In the last 2 minutes of churning, add the chopped pistachios.

6. 6

   Freeze and serve

   Transfer to a freezer container. Press clingfilm to the surface and freeze for at least 3 hours. Serve in bowls or between two wafers for the traditional bastani sandwich style.

Variations

• •

  Bastani-e akbar mashti: the classic Tehran street version adds slivered pistachios, extra rose water, and a pinch more mastic.

• •

  Vegan bastani: substitute full-fat coconut milk for dairy cream and egg yolks — use 1 tbsp cornflour as a thickener instead.

Storage

Keeps in the freezer for up to 1 month. Press clingfilm directly to the surface to prevent ice crystals. Allow to soften for 5 minutes at room temperature before scooping.

Frequently Asked Questions