Here is my recipe for bastani – a traditional Persian ice cream flavored with saffron, rosewater and pistachios.
For my Persian friends out there, you know the unmistakable flavor of this bastani – or Persian ice cream. Earthy from saffron, a hint of floral flavor from the rosewater and the satisfying crunch of the pistachios, it is the ultimate summer treat.
No churn bastani – Persian ice cream with rosewater, pistachios and saffron. A semi-homemade Middle-Eastern treat!
Click here to continue reading this post
Wow, did summer came in with a bang! I returned a few days ago from vacation in California (first vacation since starting my new job late last year – yay!) to a wave of hot weather. And it’s not just here in New York, the heat is all over! If you’re battling the heat, and if you’ve ever read Ahu Eats before, you know I love my salads! Especially colorful ones. They are the best meal in hot weather – which is why I’m very excited to bring you this refreshing Fattoush salad.
Fattoush is a vegan salad that is a staple on Middle Eastern dinner tables. Crunchy pita bread croutons, flavorful veggies and a tangy sumac dressing!
Click here to keep reading
YAY. I’m so excited to finally bring you this recipe – it combines two of my favorite things in one: Persian food and CANDY *insert heart eye emoji here*
This recipe for Sohan-e Qom is very special – it’s a unique candy from the city of Qom, just southwest of Tehran. It is a buttery brittle studded with pistachios and flavored heavily with saffron – whose earthy aroma and rich color is unmistakably beautiful. Its texture is just the right amount of crumbly from the butter and satisfyingly crunchy from the nuts. What I’m saying is, Sohan candy is deliciously addictive – the perfect sweet to eat with tea – all you need is a few nibbles but I dare you to resist eating the entire thing 🙂
Sohan-e Qom is a traditional Persian saffron brittle candy coming from the city of Qom, Iran. Buttery, crunchy and scented with saffron, this candy is easy to make and utterly addictive with tea.
Click here to keep reading this post