Traditional Iranian Saffron Ice-Cream (Bastani Sonnati Irani)

Iranian ice cream is one of the delicious- exotic and luxurious ice creams in the world. Using marvellous ingredients such as Saffron the most expensive and king of spices in the world with it’s gorgeous golden yellow colour and beautiful flavour, rose water with mild floral aroma, and loads of crushed pistachios, create an irresistible delicacies dessert. Combination of saffron and rose water go amazing together. So, if you have never tried it, you are missing out.

This ice cream is addictive dessert, I am warning you.

Ice cream or gelato is called : Bastani بستنی in Farsi language. The history of ice cream in Iran began around 500BC in the Achaemenid Empire of Iran امپراطوری هخامنشیان with combination of ice with flavours such as honey or fruit juice to produce Summer time treats.

There are different kinds of ice cream in Iran, from fruity ice creams to chocolate ones, vanilla ice cream. Most famous and popular one, is Saffron-rose water ice cream, that is REAL DEAL.

When you are living abroad, sometimes it is difficult to find Saffron ice cream, and it is not bad, if you know how to make it.

This is an easy way or lets say a short cut to Iranian ice cream with using ready made vanilla ice cream and a few yummy tricks.

Traditional Iranian Saffron ice cream (Bastani Sonnati Irani )

  • 2 litres Vanilla ice cream
  • 150 ml double cream or heavy whipping cream
  • 115 ml rose water (golab)
  • 2 tbsp saffron water (add add 2-3 tbsp boiled water to a few saffron threads in a mug,and dissolve it in water
  • Unsalted crushed pistachios, as mush as you like
  • Wafer or ice cream cones
  1. Use a baking tray and line with parchment paper (Wax paper). Pour the cream on it and evenly spread it.



  2. Place it in the freezer and let it is freeze.



  3. Set ice cream out of freeze and allow to thaw in room temperature. Add 2tbsp steamed saffron, 115ml rose water and some of crushed pistachios to softened ice cream.



  4. Use a spoon and stir all ingredients completely. Next, chop up the frozen cream into small or medium pieces.



  5. Then, very fast (as frozen cream starts to melt very quick) add them to ice cream and give a good and quick stir to all ingredients.



  6. Sprinkle remaining of crushed pistachios top of the ice cream.



  7. Place the ice cream in the freezer and let it harden and freeze for 3-4 hours. Serve scoops in bowls or scoop into cones or wafers.



طرز تهیه بستنی سنتی زعفرانی

بستنی ایرانی یکی از خوشمزه ترین بستنی هادر دنیاست . موادی که در تهیه ی بستنی سنتی بکار میره باعث میشه طعم و رنگ و بافت این بستنی کاملن خاص و در نوع خود بینظیر باشه.

بکارگیری زعفران ایرانی که گران بهاترین ادویه دنیا و پادشاه ادویه هاست باعث میشه تا بستنی رنگ زیبای زرد درخشان و طعم زعفرانی داشته باشه و گلاب با عِطر گل محمدی عامل دیگری هست که به این بستنی اعتبار بیشتری میده وبالاخره استفاده از پسته باعث خلق یک دسر لذیذی میشه که نمیشه در برابرش مقاومت کرد.

کلمه ی بستنی در انگلیسی آیس کریم و در ایتالیایی جلاتو گفته میشه. تاریخ تهیه ی بستنی در ایران به زمان های بسیار قدیم یعنی حدود 500 ق . م. بر میگرده و در زمان امپراطوری هخامنشیان که از ترکیب یخ با عسل یا آب میوه‌های گوناگون برای فصل تابستون این دسر خنک رو درست میکردند.

مواد لازم

دو کیلو گرم بستنی ساده وانیلی

صدو پنجاه میلی لیتر خامه

صدوپانزده میلی لیتر گلاب

دوق غ زعفران دم کرده

مقداری پسته خام و بدون نمک خرد شده

نون بستنی یا نون قیفی

طرز تهیه

داخل یک سینی کم عمق را با کاغذ آشپزی می پوشانیم و خامه را روی کاغذ ریخته و پخش میکنیم. . سپس سینی را داخل فریزر قرار داده تا یخ ببندد.

بستنی وانیلی را بیرون گذاشته تا کاملن نرم شود.دو ق غ زعفران دم کرده را با صدو پانزده میلی لیتر گلاب مخلوط میکنیم و همراه با مقداری از پسته های خرد شده روی بستنی آب شده ریخته و با قاشق بستنی را هم می‌زنیم تا کاملن رنگ زعفرانی گرفته و پسته ها در کل بستنی پخش شوند.

در مرحله ی بعدخامه یخ زده را از فریزر خارج می کنیم. از این مرحله به بعد می بایست سریع عمل کرد چون خامه ی یخ زده فوری شروع به آب شدن خواهد کرد.

پس زمانی که خامه را به تکه‌های کوچک ویا متوسط خرد کردیم آن را هم به بستنی افزوده و با یک هم دیگر می‌زنیم تا خامه ها هم با بستنی مخلوط شوند. در انتها باقی‌مانده پسته ی خرد شده را روی بستنی پخش کرده و بستنی را داخل فریزر قرار می‌دهیم تا مجددن خود را گرفته و یخ ببندد.

زمان سرو می‌توان بستنی را با نان ویفر یا نون بستنی قیفی یا در یک پیاله سرو کرد.

نوش جان

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

9 thoughts on “Traditional Iranian Saffron Ice-Cream (Bastani Sonnati Irani)

  1. Hi Rozina,

    You must be a mind-reader. I was just thinking about this fabulous ice cream again. I am lucky to be able to find it at some local Iranian and Middle Eastern grocery shops, but I want to try making it myself from scratch. In the interim, I am excited to see this quick version. I might point out that I have found that the ice creams that contain various gums do not work well for such things. H-D (I don’t know whether I should spell that out here) has some basic unadulterated ice creams, including vanilla ice cream. That is what I’d use for this.

    Is there any way to add some salep aka sahlab to this?

    I am now lactose intolerant, but I’d rather load up on pills than miss this fabulous treat! Thank you!

    Like

    1. Hi Jean, thanks for your comment. Some of my page readers, asked about Iranian ice cream and it made me to post my recipe. About your question in regard with adding Salep to this recipe? I do not think it works. Usually when you want to make Persian ice cream from scrath you would add salep to ingredients but not for this recipe. 🙂

      Like

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