BASTANI (ROSE WATER, SAFFRON AND PISTACHIO ICE CREAM)

bastani - BASTANI (ROSE WATER, SAFFRON AND PISTACHIO ICE CREAM)

Bastani

Bastani Sonnati (meaning “traditional ice cream”) (Persian: بستنی سنتی‎), or simply Bastani, is an Iranian ice cream made from milk, eggs, sugar, rose water, saffron, vanilla, and pistachios. It is widely known as Persian Ice Cream. Salep is also sometimes included as an ingredient. Bastani often contains flakes of frozen clotted cream. The milk is stirred until it is flocculated.

History of Bastani

In the Persian Empire, people would pour syrups over snow called “fruit ice” (sorbet). The Greek Alexander the Great, who battled the Persians for 10 years, enjoyed “fruit ices” sweetened with honey and chilled with snow. In 400 BCE, the Persians went further and invented a special chilled food, made from rose water and vermicelli, which was served during hot summers and is considered as the origin of the Iranian cold dessert, Faloodeh (Persian: پالوده‎)

 

BASTANI (PERSIAN ROSE WATER, SAFFRON AND PISTACHIO ICE CREAM)

bastani iranian ice cream bastani - BASTANI (ROSE WATER, SAFFRON AND PISTACHIO ICE CREAM)

INGREDIENTS for Bastani ( by geniuskitchen.com  / Recipe by Sephardi Kitchen )

  • 2cups whole milk or 2 cups 2% low-fat milk
  • 2 1⁄2cups heavy cream or 2 1⁄2 cups half-and-half
  • 6 -8egg yolks
  • 2cups sugar
  • 1 1⁄2cups pistachio nuts, chopped (If using salted ones, make sure to soak and drain first)
  • 3 -4tablespoons rose water or 3⁄4 teaspoonrose extract
  • 1teaspoon vanilla extract
  • 1⁄2teaspoon saffron, ground and dissolved in a tablespoon of hot milk
  • 1pinch salt

iranian ice cream with saffron, pistachio, rosewater (bastani) bastani - BASTANI (ROSE WATER, SAFFRON AND PISTACHIO ICE CREAM)

DIRECTIONS for Bastani  ( by geniuskitchen.com  / Recipe by Sephardi Kitchen )

  1. In a medium thick-bottomed bot, slowly heat the milk to boiling while stirring. Add the vanilla extract and saffron. Continue to cook on low heat, stirring occasionally while doing the next step.
  2. Beat the egg yolks with the sugar until smooth and foamy. Very carefully and slowly, pour the egg/sugar mixture into the milk. Make sure to stir it rapidly with a fork or use a whisk while pouring (or you will end up with scrambled eggs in the ice cream!).
  3. Continue heating the mixture on low heat while stirring constantly with a wooden spoon until thickened (it should be foamy and coat the spoon).
  4. Pour the custard mixture into a bowl, and refrigerate until well chilled.
  5. Once cold, stir in the cream, rose water or extract, and chopped pistachios.
  6. Churn in an ice cream maker until finished (or, stick in the freezer and vigorously stir every 30 minutes or so to break up the ice crystals, until it is homogenous and frozen).
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