Persian Ice Cream with Saffron and Rose Water (Bastani)
This no-churn Persian ice cream (bastani) is infused with saffron, rosewater, and bits of pistachios for a rich, floral dessert that’s full of traditional flavor. This easy, no-machine version brings all the traditional flavors with none of the fuss.
Servings 6 cups
Calories 139kcal
Ingredients
- 1 ½ qt vanilla ice cream
- ¼ teaspoon crushed saffron
- 1 tablespoon hot water
- 1 tablespoon rose water
- ½ cup coarsely chopped pistachios
Instructions
- Allow ice cream soften at room temperature for 10 minutes.
- In the meantime, combine saffron and hot water in a small bowl.
- When ice cream has softened, place in a large bowl and mix in saffron mixture, rose water and pistachios until thoroughly combined.
- Scrape ice cream back into it's original container and freeze until hardened, at least 6 hours.
Notes
I always recommend to buy saffron threads and not powder. High grade saffron threads are dark red, not orange and with no trace of yellow. When you open your container of saffron you should be able to recognize it's beautiful scent.
Yes, saffron can be expensive, but don't be duped and purchase cheap saffron. The color and aroma produced will not be the same.
Store your bastani in the coldest part of your freezer. It should last about two to four months. If you are using a homemade vanilla ice cream base that does not have preservatives, it will keep in the freezer for about one month.
Nutrition
Serving: 1/2 cup | Calories: 139kcal | Carbohydrates: 14.5g | Protein: 3.3g | Fat: 7.8g | Saturated Fat: 4.1g | Cholesterol: 20mg | Sodium: 44mg | Fiber: 0.2g | Sugar: 14.1g
