Bastani Sonnati Akbar Mashti (Persian Saffron, Rosewater & Pistachio Ice Cream)

Bastani Sonnati is a traditional Persian ice cream flavoured with saffron and rosewater, studded with pistachios and filled with delicate shards of frozen cream. It is fragrant, creamy and slightly chewy, with a flavour and texture that is completely distinctive.

One of the ingredients that sets Bastani Sonnati apart from other ice creams is salep, a fine powder traditionally used to give the ice cream its characteristic elasticity and slightly chewy texture. Because salep thickens very quickly when it comes into contact with liquid, I first mix it thoroughly with some of the sugar before gradually whisking it into the warm milk. This helps it disperse evenly without forming lumps.

The saffron is also prepared a little differently. I finely grind the threads with a pinch of sugar and then bloom them in hot water, and allow it to cool down to room temperature before using. The saffron releases its colour and aroma, creating a beautifully intense infusion that is added to the ice cream base along with the rosewater.

As you scoop into the finished Bastani, you get little pieces of frozen cream throughout, which is one of my favourite parts of this ice cream.

Ingredients Used For Bastani Sonnati Akbar Mashti (Persian Saffron, Rosewater & Pistachio Ice Cream)

Saffron:

Granulated Sugar: Sweetens the ice cream and is also mixed with the salep before it is added to the milk. This is an important step because it helps distribute the salep evenly and prevents clumping.

Saffron: Gives the ice cream its beautiful golden colour and unmistakable floral aroma. For the best flavour, use good-quality saffron threads and grind them just before blooming.

Ice Cream Base:

Full-Fat Milk and Heavy Cream: Forms the base of the ice cream. Full-fat milk gives the Bastani a richer flavour and creamier consistency.

Heavy Cream: Rather than being incorporated directly into the ice cream base, the cream is frozen separately in a thin layer and broken into small shards before being folded through the churned ice cream.

Pure Salep Powder: Gives Bastani Sonnati its distinctive smooth, elastic and slightly chewy texture. A little goes a long way, so it is important to measure it accurately.

Rosewater: One of the defining flavours of Persian Bastani. Its floral character works beautifully with saffron and pistachios.

To Finish:

Pistachios: Add colour, flavour and texture. I like using raw pistachios, either coarsely chopped or slivered.

Preparation Tips For Bastani Sonnati Akbar Mashti (Persian Saffron, Rosewater & Pistachio Ice Cream)

• Mix the Salep with Sugar: Do not add the salep directly to the milk. Mixing it thoroughly with some of the granulated sugar first helps separate the fine particles so they disperse more evenly when whisked into the warm milk.
• Add the Salep Gradually: Once the milk is warm, reduce the heat and gradually sprinkle in the salep and sugar mixture while whisking continuously. Adding it slowly is important because salep begins thickening as it hydrates. Continue stirring over low heat until the mixture becomes smooth and slightly elastic.
• Bloom the Saffron: Grinding the saffron first helps release its colour and aroma. Add a few ice cubes to the ground saffron and allow them to melt naturally. The resulting saffron infusion should be deeply coloured and fragrant before you add it to the ice cream base.
• Chill the Base Completely: The ice cream mixture should be thoroughly chilled before it goes into the ice cream maker. Once it has cooled to room temperature, refrigerate it for at least 4 hours or, ideally, overnight. A properly chilled base will churn more efficiently and give you a smoother finished ice cream.
• Keep the Frozen Cream Thin: Spread the heavy cream approximately 2–3 mm thick before freezing. If the layer is too thick, the pieces can become difficult to eat once frozen. Work quickly when breaking the cream into pieces so it stays frozen until you are ready to fold it into the ice cream.
• Fold in the Pistachios and Cream After Churning: Add the pistachios and frozen cream pieces once the ice cream has finished churning. Fold them through gently so they remain evenly distributed without breaking up the cream too much.

Serving Suggestions For Bastani Sonnati Akbar Mashti (Persian Saffron, Rosewater & Pistachio Ice Cream)

• Remove the Bastani Sonnati from the freezer about 5–10 minutes before serving to allow it to soften slightly and become easier to scoop.
• Serve it simply in bowls or traditional ice cream cups, finished with a few extra chopped or slivered pistachios.
• It can also be served between thin wafers for a simple Persian-style ice cream sandwich.