Bastani Sonnati Saffron Rosewater Persian Ice Cream

My Secret Bastani Sonnati Recipe Persian Ice Cream Bliss

By Sally ThompsonSeptember 9, 2025Updated: September 8, 2025

Table of Contents

Recipe Introduction

Craving Something Exotic?

Ever felt like your taste buds were stuck in a rut? Me too! That's when I discovered Persian Ice Cream (Bastani Sonnati) .

Honestly, it's like a party in your mouth with its fragrant saffron and delicate rosewater. This recipe is a keeper!

A Taste of History

Bastani Sonnati , also known as Traditional Persian Ice Cream , has roots deep in Persian culture. Think ancient gardens and royal feasts! This recipe is doable for intermediate level cooks, needing about 5- 6 hours with freezing.

You’ll get 6-8 servings.

Why You'll Love This

The star here is saffron, known for its mood boosting properties. Honestly, who doesn't want happy ice cream? Saffron Rosewater Pistachio Ice Cream is perfect for special occasions or lazy Sundays.

This Saffron Ice Cream Recipe is special because it’s a taste of tradition made easy.

Let’s get Started!

Based on that cracking recipe and description, here's a list of designed to get your site ranking like a winner at Wimbledon:

Saffron Ice Cream Recipe
Rosewater Ice Cream
Bastani Sonnati Recipe
Persian Dessert Recipes
Homemade Ice Cream Recipe
Pistachio Ice Cream
Traditional Persian Ice Cream
Middle Eastern Ice Cream
Ice Cream Maker Recipes
Saffron Rosewater Pistachio Ice Cream

Time for Ingredients!

Ingredients & Equipment: Let's Get Started!

Alright, let's dive into what you'll need to whip up some Persian Ice Cream (Bastani Sonnati) . It's easier than you think! Honestly, I was a bit intimidated at first, but now I make it all the time.

You'll be surprised how simple it is to create Saffron Rosewater Pistachio Ice Cream .

Main Ingredients: The Good Stuff

Saffron Infusion:
- 1 teaspoon saffron threads ( 0.5g )
- 2 tablespoons hot water ( 30 ml )
Custard Base:
- 2 cups heavy cream ( 475ml )
- 1 cup whole milk ( 240ml )
- ½ cup granulated sugar ( 100g )
- Pinch of salt
- 4 large egg yolks
- 1 teaspoon rosewater ( 5 ml )
- ¼ teaspoon vanilla extract ( 1 ml )
Mix-Ins:
- ½ cup chopped pistachios ( 60g )

Saffron Quality: This is key! You want vibrant red threads. Don't buy the powdered stuff. Trust me, it's worth the investment, to produce Saffron Ice Cream Recipe at its best.

Seasoning Notes: Aromatic Magic

Okay, this is where the magic happens! Rosewater Ice Cream is what we are aiming for. The essential spices create that unique Persian flavour. Think of it as a little holiday.

Saffron & Rosewater: These are your stars. Don't skimp! They create the authentic flavour.
Vanilla Extract: Adds a touch of warmth. You can use vanilla essence.
Substitution Tip: Can't find rosewater? Okay, that's a bummer! A tiny dash of orange blossom water will do in a pinch.

Let's move to the equipment needed to create Bastani Sonnati Recipe .

Equipment Needed: Keep It Simple

Don't worry. You don't need fancy gadgets.

Small bowl.
Medium saucepan.
Whisk.
Heatproof bowl.
Ice cream maker : Essential for that creamy texture.
Airtight container.

No ice cream maker? Okay, I get it. You can make a no-churn version, but it is a bit of effort.

So, get ready to whisk like crazy! I’m telling you, that churned taste that makes Traditional Persian Ice Cream , it's special.

Now you know what you need to create Persian Dessert Recipes .

Making the Magic: Persian Ice Cream (Bastani Sonnati)

Alright, let's get this party started! We're diving headfirst into the enchanting world of Persian Ice Cream (Bastani Sonnati) .

This isn't your average scoop from the corner shop. We're talking about a fragrant, creamy delight that'll transport you straight to a Persian garden.

Honestly, this Saffron Rosewater Pistachio Ice Cream is something special. I remember the first time I tried it at a Persian wedding.

Oh my gosh! It was love at first bite.

Prep Steps: Your Mise en Place Mission

First things first, get your stuff together. It's like prepping your workspace before a big painting project. It makes everything smoother.

We need a small bowl for soaking saffron, a saucepan, a heatproof bowl, and most importantly, your ice cream maker.

Essential mise en place , right?

Essential mise en place :

Measure out all ingredients, including the saffron threads and rosewater .
Chop the pistachios . Not too fine, you want some crunch.
Soak the saffron in hot water to unleash its golden glory. 30 minutes minimum.

Don't skip this part! Being organised will save you from a total kitchen meltdown later. Safety note: Be careful when handling the hot water and saucepan.

step-by-step: From Custard to Coolness

Right then, the moment you've been waiting for:

Custard Creation: Gently heat heavy cream, whole milk, sugar, and salt in a saucepan until it simmers. Do not boil!
Egg Yolk Tempering: Whisk those yolks in a heatproof bowl. Gradually add small amounts of hot cream while whisking. You don't want scrambled eggs!
Combine and Thicken: Pour the yolk mix back into the pan. Cook on low, stirring constantly. Look for it to coat the back of a spoon.
Strain and Flavor: Strain that custard, add the saffron infusion, rosewater, and vanilla .
Chill Out: Cover and refrigerate for at least 4 hours , overnight is best.

Pro Tips: Level Up Your Ice Cream Game

Want to make your Bastani Sonnati Recipe the best on the block? Avoid this. The number one mistake? Overcooking the custard.

Keep the heat low and stir like your life depends on it. Seriously. Also, a well chilled custard base is the key to a creamy texture.

Don't rush the chilling process. For extra flavour toast the pistachios for a few minutes!

And if you're feeling adventurous, try adding a pinch of cardamom. It'll give it a warm, spicy kick. Okay, now you're a pro!

Recipe Notes for Your Persian Ice Cream (Bastani Sonnati) Adventure

Alright, so you're about to dive into making some seriously delicious Persian Ice Cream (Bastani Sonnati) . Before you get started, let's run through a few things.

These are things I've learned along the way from my own Persian Ice Cream (Bastani Sonnati) escapades. Let me share my insights with you!

Serving Suggestions: Let's Get Fancy

How you serve your Saffron Rosewater Pistachio Ice Cream is almost as important as how it tastes! Think about presentation.

A scoop of this vibrant ice cream in a fancy glass bowl? Chef's kiss!

For a truly authentic experience, serve it between two thin wafers. It's how they often do it in Iran. Or, pair it with some Faloodeh for a refreshing treat.

Honestly, it's amazing. Want a killer combo? Try a scoop with some warm Baklava the sweet pastry against the cold ice cream is just heavenly.

As for drinks, a cup of strong Persian tea or even a light sparkling wine would be perfect!

Storage Tips: Keep It Cool

Okay, listen up! This is important: If you have some leftover Rosewater Ice Cream (if!), you need to store it properly.

Pop it into an airtight container right away. This stops it from getting that annoying freezer burn.

Your ice cream will stay good in the freezer for up to two weeks. I've pushed it a little longer.

But the sooner you eat it, the better it will taste. When you are ready for another helping, let it sit at room temperature for a few minutes to soften up.

Then scoop and enjoy!

Variations: Make It Your Own

This recipe is great, but don't be afraid to get creative. Want to make it vegan? No problem! Swap out the dairy with full fat coconut milk and cashew cream.

Replace the egg yolks with cornstarch slurry to thicken the custard. You can also try seasonal ingredient swaps. In the summer, add some fresh berries.

Or in the fall, incorporate a bit of pumpkin puree and warm spices.

One time, I added a pinch of cardamom to the custard. Oh my gosh, it was amazing. I love that flavor with the saffron and rosewater.

Nutrition Basics: A Treat You Can Feel Good About

Bastani Sonnati is definitely a treat. But it has some good stuff in it too! Saffron is known for its mood boosting properties, and pistachios are packed with healthy fats.

Roughly speaking, one serving (based on 8 servings) contains around 350 calories, 5g of protein, 25g of fat, 25g of carbohydrates, and 20g of sugar.

Of course, this is just an estimate! Remember that the precise value changes based on ingredient brands.

And there you have it! Some notes to guide you on your Traditional Persian Ice Cream journey. Now, go make some magic in the kitchen.

I’m telling you, this Saffron Ice Cream Recipe will be a hit. You got this!

Frequently Asked Questions

What exactly is Persian Ice Cream (Bastani Sonnati) and why is it so special?

Persian Ice Cream, or Bastani Sonnati, is a traditional Iranian ice cream known for its unique blend of saffron, rosewater, and pistachios. Think of it like the ice cream equivalent of a Persian carpet richly flavored and beautifully crafted.

The saffron gives it a distinct golden color and subtle floral note, while the rosewater adds a delicate fragrance that's just divine!

Help! My custard looks like scrambled eggs! What did I do wrong and how can I prevent it next time when making Persian Ice Cream (Bastani Sonnati)?

Oh dear, scrambled eggs are a common custard calamity! You likely cooked the custard at too high a heat or didn't stir it constantly enough. Keep the heat low and stir, stir, stir! Using a thermometer to aim for 170-175°F (77-79°C) can be a game changer.

If you're really worried, try tempering the egg yolks even more gradually next time. Think of it as slow and steady wins the race!

Can I make Persian Ice Cream (Bastani Sonnati) without an ice cream maker? Is there a no-churn version?

While an ice cream maker provides the best, creamiest texture for Bastani Sonnati, you can attempt a no-churn version. After chilling the custard, pour it into a freezer safe container and whisk it vigorously every 30 minutes for the first few hours to break up ice crystals.

It won't be quite the same, but it's a decent substitute when you're in a pinch a bit like using supermarket bread instead of a freshly baked sourdough. Just adjust your expectations a tad!

Where can I find salep powder, and is it absolutely necessary for making authentic Persian Ice Cream (Bastani Sonnati)?

Salep powder, made from ground orchid tubers, is a traditional ingredient used to give Bastani Sonnati its characteristic stretchy texture. However, it can be difficult to find outside of Middle Eastern grocery stores, and sometimes it's not sustainably sourced. You can absolutely omit it!

The ice cream will still be delicious. If you do want to try it, look for it at specialty spice shops or online retailers. It's a bit like finding hen's teeth, but some people swear by it!

How should I store leftover Bastani Sonnati, and how long will it last?

To keep your Persian Ice Cream (Bastani Sonnati) tasting its best, store it in an airtight container in the freezer. Press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container to prevent ice crystals from forming. It should last for up to 2-3 weeks.

If you notice freezer burn (those pesky little ice crystals), it’s still safe to eat, but the texture might be a bit compromised like finding a soggy biscuit in your tea!

I'm allergic to nuts. Can I still enjoy Persian Ice Cream (Bastani Sonnati)? Are there safe substitutions?

Absolutely! Simply omit the pistachios or substitute them with something you can eat, like chocolate chips, dried cranberries, or even a sprinkle of edible glitter for a bit of fun. You could also use a seed like sunflower or pumpkin if those are safe for you.

Just be mindful of any potential cross contamination during preparation if you have severe allergies treat it like avoiding soggy bottoms on "The Great British Bake Off" total avoidance is key!