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Authentic Persian Saffron Ice Cream with pistachios and rose petals.

Persian Saffron Ice Cream (Bastani Sonnati) Recipe

Experience the regal flavors of ancient Persia with this authentic Bastani Sonnati. This vibrant golden ice cream is infused with high-quality saffron, aromatic rosewater, and crunchy pistachios. Unlike Western ice creams, this traditional Iranian treat offers a dense, slightly chewy texture and a floral profile that is both refreshing and luxurious. It is the ultimate centerpiece for any Mediterranean-inspired dessert spread.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 6
Course: Dessert
Cuisine: Middle Eastern
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 cups Whole Milk
  • 1 cup Heavy Cream divided
  • 3/4 cup Granulated Sugar
  • 4 Egg Yolks large
  • 1/2 tsp Saffron threads crushed and bloomed in 2 tbsp hot water
  • 2 tbsp Rosewater
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Ground cardamom
  • 1/2 cup Roasted pistachios chopped
Optional:
  • Dried rose petals for garnish

Method
 

  1. Bloom: Crush saffron with a pinch of sugar. Stir in 2 tbsp hot water. Set aside.
  2. Heat: Mix milk, sugar, and 1/2 cup cream in a pot. Heat until steaming.
  3. Whisk: In a bowl, whisk yolks until pale.
  4. Temper: Slowly whisk 1/2 cup of hot milk into the yolks, then pour the yolk mixture back into the pot.
  5. Thicken: Stir over low heat until the custard coats a spoon (about 170°F or 77°C). Do not boil.
  6. Flavor: Stir in saffron water, rosewater, vanilla, cardamom, and the remaining 1/2 cup cold cream.
  7. Chill: Cool to room temp, then refrigerate for 6 hours.
  8. Churn: Process in an ice cream maker. Add pistachios in the last few minutes. Freeze until firm.

Notes

  • Saffron Quality: For the best color and flavor, use "Sargol" or "Negin" grade saffron. Avoid pre-ground saffron powder, which often contains fillers.
  • Alcohol-Free: This recipe is naturally alcohol-free. Ensure your vanilla extract is also alcohol-free.
  • Make it "Nooni": To serve as a traditional sandwich (Bastani Nooni), place a scoop between two thin, circular plain wafers (found in Middle Eastern markets) and press gently.
  • Early Prep: The custard base benefits significantly from a full 24-hour chill before churning; this improves the texture and allows the saffron flavor to mature.