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PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM. Saffron Classifications and different types of Saffron explained. Persian Sargol, Super Negin Persian saffron is by far the most desired form of Saffron today. In fact, not only was the earliest.

PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM And if you are ever in Los Angeles, you must visit Mashti. The rose water and saffron go great together, without overpowering each other. Bastani (Akbar Mashti) Ice Cream- Persian Rose Water, Saffron & Pistachio بستنی باستانی In this video, am making Bastani (Akbar-Mashti). You can cook PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM using 11 ingredients and 15 steps. Here is how you achieve it.


  1. Prepare 1/2 tsp of saffron.
  2. You need 1 pinch of sugar.
  3. Prepare 2 tbsp of hot water.
  4. It's 250 ml of milk.
  5. It's 50 gm of + 85 gm castor sugar.
  6. You need 2 tbsp of chopped pistachios.
  7. You need 1 tbsp of dried rose petals.
  8. Prepare 6 of egg yolks.
  9. You need 225 ml of double cream.
  10. You need 1 tbsp of cornstarch.
  11. Prepare 3 tsp of rose water.

Relax your body and mind by adding a dose of rose into your day. Make an herbal tea, enhance your food and drinks, or have a. Persian saffron releases its flavor when is mixed with warm water. Here, the perfume comes from rose water.


  1. Using a mortar -pestal, grind together the saffronstrands with a pinch of of sugar.Add hot water and leave to sleep..
  2. Toast the pistachios in a small pan over low heat fr a minute or two.Set aside to cool..
  3. In a saucepan heat milk with 50 gm sugar until it starts to steam. Take it off the heat before it comes to boil. Set aside..
  4. Using a balloon whisk, whisk the egg yolks along with the remaining sugar and cornstarch until pale in colour..
  5. Slowly in a drizzle, add half of the hot milk in three batches, to the egg yolks. Whisk continuously whilst adding the hot milk to avoid curdling..
  6. Add the tempered egg yolks to the remaining milk in a slow drizzle whilst continuously whisking the milk..
  7. On a medium low flame, whilst whisking continuously, bring the egg milk mixture to boil and thicken to a custard consistency..
  8. Take it off the heat and stir in in the saffron liquid along with the rose water..
  9. Strain through a sieve into a mixing bowl to catch any curdled egg. Leave to cool at room temperature..
  10. Whisk the cream into the custard and refrigerate to chill in the refrigerator for 30 minutes..
  11. Spoon or pour the mixture into an ice cream maker and churn according to the manufacturer's instructions..
  12. Add 3/3 or the pistachios and 3/4 tbsp of the rose petals halfway through the process..
  13. Transfer to a plastic container and freeze..
  14. When ready to serve, remove from the freezer for 5 minutes or until slightly softened..
  15. Sprinkle with remaining pistachios and rose petals..

When using saffron, Batmanglij says, "to get the best flavor, aroma, and color," grind whole threads with a mortar and pestle and dissolve them in warm water. Saffron (pronounced /ˈsæfrən/ or /ˈsæfrɒn/) is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". Saffron and rose really give it an exotic twist. Would love to give it a try. Thanks for a great Persian Saffron IceCream recipe.

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