Introduction to Persian Saffron Ice Cream (Bastani)

Persian Saffron Ice Cream, known as Bastani, is a delightful and aromatic dessert that beautifully combines the rich flavors of saffron, rosewater, and pistachios. This ice cream not only tastes amazing but also reflects the cultural heritage of Iran. Perfect for any occasion, whether it’s a hot summer day or a special celebration, making Bastani can be a fun and rewarding experience. Here are three diverse examples to help you master this delicious treat!

Example 1: Traditional Persian Saffron Ice Cream

This recipe is a classic take on Bastani, incorporating traditional ingredients and methods. It’s perfect for those looking to replicate the authentic taste of Persian ice cream.

To get started, gather the following ingredients:

• 2 cups heavy cream
• 1 cup condensed milk
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground saffron (soaked in 2 tablespoons hot water)
• 1 tablespoon rosewater
• Chopped pistachios for garnish

Begin by whisking together the heavy cream, condensed milk, vanilla extract, saffron infusion, and rosewater in a mixing bowl until well combined. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Once it reaches a soft-serve consistency, transfer the ice cream into a container and freeze for at least 4 hours or until firm. Before serving, sprinkle with chopped pistachios for a delightful crunch.

Notes: You can adjust the amount of saffron and rosewater to suit your taste. For a more intense flavor, let the saffron soak for a longer time.

Example 2: Vegan Persian Saffron Ice Cream

If you’re looking for a dairy-free version of this classic dessert, this vegan recipe will satisfy your cravings without any animal products. It’s a great option for those with dietary restrictions!

Ingredients you’ll need:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground saffron (infused in 2 tablespoons hot water)
• 1 tablespoon rosewater
• Chopped almonds for garnish

Start by blending the coconut milk, maple syrup, vanilla extract, saffron infusion, and rosewater in a blender until smooth. Pour the mixture into an ice cream maker and churn according to the instructions. Once it has thickened, transfer the ice cream to a container and freeze for at least 4 hours. Serve topped with chopped almonds for added texture.

Variations: Try adding other nuts or even chunks of fruit like mango or peaches for a refreshing twist!

Example 3: Persian Saffron Ice Cream with Falooda Noodles

This unique twist on Bastani incorporates falooda noodles, making it a fun and textural dessert. It’s perfect for impressing guests at a dinner party!

Here’s what you’ll need:

• Follow the traditional ice cream recipe from Example 1.
• 1 cup cooked falooda noodles (or vermicelli noodles)
• 1/4 cup rose syrup (for drizzling)

Prepare the ice cream following the traditional recipe. In the last few minutes of churning, add the cooked falooda noodles, ensuring they are evenly distributed. Once done, transfer to a container and freeze. When ready to serve, scoop the ice cream into bowls and drizzle with rose syrup for an added layer of sweetness and color.

Notes: You can find falooda noodles in Asian grocery stores, or you can make your own using vermicelli noodles. This dessert is not only delicious but also a feast for the eyes with its colorful presentation!