Bastani (Persian Saffron Ice Cream)
No other dessert recipe gives me more bang for my buck than this one. This simple dessert can garner more praise than ones that take much more effort and time to create. You can make it dairy or pareve —my preference is Trader Joe’s SoyCreamy nondairy vanilla ice cream.
- 1 quart vanilla ice cream
- 1 pinch saffron
- 2 dashes rose water
- 1 cup crushed pistachios (use food processor or secure nuts in a clean cloth and whack and press it with a rolling pin)
- Let ice cream sit outside of the freezer for about 10 minutes or until soft enough for you to easily fold in the other ingredients. Combine the saffron and rose water then mix that into the ice cream. Fold the pistachios into the ice cream, saving some to use as garnish. Return ice cream to the freezer until it hardens again. Garnish by sprinkling some crushed pistachios on top just before serving.
- For a different take on this recipe, add 1 tablespoon of ground cardamom and optionally a dash of vanilla extract. The result is an ice cream with the flavor of Indian dessert Kulfi ice cream, which usually takes hours to make.