Bastani - Persian Rosewater, Saffron and Pistachio Ice Cream
Author: Ahu Shahrabani
Recipe type: Dessert
Cuisine: Persian
Prep time:
Total time:
Serves: 4 servings
- 1 pint pistachio gelato (I prefer gelato because the end result is more creamy instead of icy)
- ¼ cup of rosewater
- 1 teaspoon powdered or ground saffron
- Let your gelato sit on the counter for about 15-20 minutes until soft.
- Heat the rosewater in a small mug in the microwave for 30 seconds until hot.
- Add the saffron to the rosewater and stir to combine.
- Scoop the softened ice cream into a mixing bowl, and pour the beautifully orange saffron-rosewater mixture over it.
- Mix well with a spoon until all combined.
- Pour the softened bastani back into the ice cream container and freeze for at least an hour or until it reaches your desired consistency.
You can find saffron and rosewater at your local ethnic grocer or online here:
RosewaterSaffron Recipe by Ahu Eats at https://www.ahueats.com/2016/07/bastani-persian-rosewater-saffron-pistachio-ice-cream.html
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