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PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM. For months I've been wanting some Persian ice cream at Saffron & Rose. I finally was able to since I couldn't even wait 'til the weather get pretty hot. Saffron & Rose is located at the old Strickland's spot in the Irvine section (near UCI).

PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM The recipe is easy to make and uses very. Ingredients for Persian Ice Cream with Saffron and Rose Water (bastani) Bastani is traditionally a custard like ice cream, rich in flavor mixed with saffron, rose water and pistachios. It is quite recognizable with it's glorious golden yellow color and aromatic from both the saffron and rose water. You can cook PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM using 11 ingredients and 15 steps. Here is how you cook it.


  1. Prepare 1/2 tsp of saffron.
  2. Prepare 1 pinch of sugar.
  3. It's 2 tbsp of hot water.
  4. It's 250 ml of milk.
  5. Prepare 50 gm of + 85 gm castor sugar.
  6. Prepare 2 tbsp of chopped pistachios.
  7. You need 1 tbsp of dried rose petals.
  8. It's 6 of egg yolks.
  9. Prepare 225 ml of double cream.
  10. You need 1 tbsp of cornstarch.
  11. Prepare 3 tsp of rose water.

As a persian i have tried a lot of persian restaurants allover the world and this one has the most terrible food i ever ate. Hard and burnt meat and very poor quality. A quick and easy Persian style rice with flavours of saffron and rose water, without the customary tahdeeg. Jump to Recipe Print Recipe This Easy Persian Rice recipe came about because some of my students asked for a quick and super easy Persian style rice recipe; without the customary tahdig, that golden crunchy bottom rice layer, the crowning.


  1. Using a mortar -pestal, grind together the saffronstrands with a pinch of of sugar.Add hot water and leave to sleep..
  2. Toast the pistachios in a small pan over low heat fr a minute or two.Set aside to cool..
  3. In a saucepan heat milk with 50 gm sugar until it starts to steam. Take it off the heat before it comes to boil. Set aside..
  4. Using a balloon whisk, whisk the egg yolks along with the remaining sugar and cornstarch until pale in colour..
  5. Slowly in a drizzle, add half of the hot milk in three batches, to the egg yolks. Whisk continuously whilst adding the hot milk to avoid curdling..
  6. Add the tempered egg yolks to the remaining milk in a slow drizzle whilst continuously whisking the milk..
  7. On a medium low flame, whilst whisking continuously, bring the egg milk mixture to boil and thicken to a custard consistency..
  8. Take it off the heat and stir in in the saffron liquid along with the rose water..
  9. Strain through a sieve into a mixing bowl to catch any curdled egg. Leave to cool at room temperature..
  10. Whisk the cream into the custard and refrigerate to chill in the refrigerator for 30 minutes..
  11. Spoon or pour the mixture into an ice cream maker and churn according to the manufacturer's instructions..
  12. Add 3/3 or the pistachios and 3/4 tbsp of the rose petals halfway through the process..
  13. Transfer to a plastic container and freeze..
  14. When ready to serve, remove from the freezer for 5 minutes or until slightly softened..
  15. Sprinkle with remaining pistachios and rose petals..

Iran is the world's leading producer of saffron, and Ghayen, as Iran's red gold capital, has a global brand of saffron. The plant was originally cultivated in Khorasan Razavi province and Southern Khorasan province, but was later cultivated elsewhere in Iran. The most important cultivation city in Iran is Ghayen and Torbat Heydariyeh. Learn to make fragrant Persian rosewater-and-saffron ice cream called bastani at Food & Wine.. Review Rating: Bastani (Persian Rose Water, Saffron and Pistachio Ice Cream) Recipe by Sephardi Kitchen.

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