I am not Persian, but I really wish I had a Persian side of the family that invited us over their house for dinner sometimes. I just love Persian food – similar to the Turkish and Arabic food I’m used to, but with more spices, more nuts, more basmati, and more dried fruits. And as a Middle Eastern, I’ve come to learn that more is more. And I pretty much always want more.

So the below recipe for bastani sonnati – a traditional Persian ice cream using saffron, rosewater, and pistachios – is definitely not the best out there; this is where those Persian relatives would come in handy. The below recipe does use all of those flavors though, and is no-churn, making it so easy to whip up (literally, you whip cream) and get a sense of how delicious bastani sonnati can really be.

PS - don’t know what saffron is? It’s a spice that’s hand-picked off of the crocus flower, making it the most expensive spice in the world (more expensive than gold by weight!) Saffron threads are a deep red, but they impart a bright yellow color and distinct, yet not overpowering, flavor.

INGREDIENTS

2 cups heavy cream, cold

1 14-oz. can sweetened condensed milk

1 tsp. (20 threads) saffron*

3/4 cup pistachios, chopped

2 tbsp. rosewater**

1 tsp. salt

rose petals, for garnish (optional)

*buy saffron online here

**buy rosewater online here

DIRECTIONS

Using a mortar and pestle (or an extra-small bowl and the end of a rolling pin), finely grind saffron threads into a powder. Add in 1 tbsp. warm water and mix; the water will turn a bright yellow color (be careful – it stains!).

In a medium-sized bowl, combine sweetened condensed milk, rosewater, saffron water, and salt. In the bowl of a stand mixer (or large bowl if using an electric whisk/your arm strength), whisk 2 cups cold heavy cream into stiff, fluffy peaks, starting on low and increasing the speed to high gradually.

Using a rubber spatula, scoop about 1/2 cup whipped cream into the saffron-condensed milk mixture and fold together; this will help lighten it up. Then, pour the saffron mixture into the whipped cream, and fold together until incorporated, by scooping the sides up and pulling through the middle, like you’re creating a little whipped cream-condensed-milk stream (am I getting too technical? If you don’t know how to fold, watch this video).

Next, fold in 1/2 cup chopped pistachios until incorporated throughout. Pour mixture into a loaf pan and top with remaining 1/4 cup pistachios and rose petals, if using. Cover the loaf pan well with plastic wrap, and freeze for at least 8 hours. Before enjoying, allow ice cream to soften at room temperature for 5-10 minutes.

store: in the freezer for up to 1 month.

diet: vegetarian, gluten-free

eat it with: a nice cup of chai (tea!) or some Turkish coffee.