BASTANI (ROSE WATER, SAFFRON AND PISTACHIO ICE CREAM)
Bastani
Bastani Sonnati (meaning "traditional ice cream") (Persian: بستنی سنتی), or simply Bastani, is ...
saffron recipes
Saffron spaghetti alla carbonara
Ingredients
Ingredients 1/4 tsp saffron, 2 pinches
Salt
500g thick spaghetti, such as barill...
Herb Rice With Green Garlic , Saffron , And Crispy Shallots
This recipe is a labor of love. This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo. And while the fried shallots are not traditional (you can take them out if you’d like), they add a crunchy layer to the dish. Serve with yogurt sauce alongside.
Saffron, Rose Water Brittle With Pistachios And Almonds
This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor ...
Honey, pistachio and saffron kulfi
The kulfi looks pretty served as four individual desserts, but also looks quite impressive as one large dessert when served at the table. You will need 4 x 200ml individual moulds or an 800 ml mould for this recipe.
Orange & saffron syrup cake
Ingredients100g skinned hazelnuts, ground
50g semolin or polenta
175g golden cast...
Grilled steak ratatouille & saffron rice
IngredientsRATATOUILLE
1 courgette
1 small aubergine
2 mixed-colour peppers
...
Gulab jamun (sticky saffron-flavoured dumplings)
These are really delicious and one of India’s favourite little desserts. They are traditionally made with reduced milk but as that takes a lot of time and effort, many of us make them with dried milk powder instead. They are easy to make and the only two tricks to getting them right is a soft dough and frying them over a very low heat so they cook all the way to the centre. They are very moreish! Serve as they are or warm with a scoop of vanilla ice cream.
Potato-crusted saffron rice
A gently sweetened rice and potato bake perfumed with saffron, though it’s fried really, not baked, until crisp and golden. Use a mandoline to slice the potatoes as they need to be exactly the same thickness for even cooking. The saffron sugar syrup will continue to develop flavour and colour over a period of seven days so begin this step up to a week in advance.
Saffron zoolbiya (deep-fried pastry with saffron sugar syrup)
This simple yet addictive deep-fried Persian dessert works equally well with any kind of sugar syrup. I use saffron, but you could try rosewater, orange blossom or your own blend of flavours. The saffron syrup will continue to develop flavour and colour over a period of seven days, so begin this step up to a week in advance.