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Persian

Bastani Sonnati

This traditional Persian saffron ice cream is scented with rosewater and thickened with salep for its signature stretchy, creamy texture. Thin shards of frozen cream and chopped pistachios are folded through the golden base.

Bastani Sonnati — Persian — ChefSnap
25 mins plus 5 hrs chilling and freezingPrep
10 minsCook
4Serves
MediumDifficulty
470 kcal per serving8g protein 43g carbs 30g fat
Watch it made — Bastani SonnatiWatch it madedaywithmei · 1:12

Ingredients

Method

  1. Line a small plate or tray with parchment paper, spread 1/4 cup of the heavy cream into a very thin layer, and freeze until solid.
  2. Grind the saffron threads with a small pinch of the sugar, stir in the hot water, and let it bloom for 10 minutes.
  3. In a small bowl, mix the remaining sugar very thoroughly with the salep powder so the salep will not clump.
  4. Combine the milk and remaining 1/4 cup heavy cream in a saucepan and heat over medium heat until steaming but not boiling.
  5. Whisking constantly, gradually rain in the sugar-salep mixture and continue whisking over low heat for 4 to 5 minutes, until the base lightly thickens and coats the back of a spoon.
  6. Remove from the heat and stir in the bloomed saffron, rosewater, and salt.
  7. Cool the mixture quickly in an ice bath, then cover and refrigerate until very cold, at least 4 hours or overnight.
  8. Churn the chilled base in an ice cream maker until thick and softly frozen, about 20 to 25 minutes.
  9. Break the frozen cream sheet into small irregular flakes and fold them into the ice cream with the chopped pistachios during the final minute of churning.
  10. Pack the bastani into a chilled container, cover the surface, and freeze for 2 to 3 hours until scoopable.
  11. Serve in small bowls or between thin Persian wafers, with a little extra pistachio if desired.

Common questions

Can I substitute salep powder if I can't find it?

Salep is the key thickener and gives bastani sonnati its stretchy texture. If you can’t find it, use cornstarch for thickness, but the result will be less elastic and more like regular ice cream. Add it carefully to avoid clumping.

How long should I chill the base before churning?

Chill the cooked base until fully cold, at least 4 hours and preferably overnight. It needs to be refrigerator-cold before churning so it freezes faster, gets smoother, and doesn’t melt the machine’s bowl too much.

What are the most common mistakes when making this ice cream?

The biggest mistakes are boiling the milk, adding salep too quickly, and skipping the saffron bloom. Boiling can curdle the dairy, salep can clump, and unbloomed saffron won’t flavor or color the base evenly.

How should I store Bastani Sonnati after churning?

Pack it into a freezer-safe container, press parchment or plastic wrap directly on the surface, and freeze it quickly. It’s best within 1 to 2 weeks, though the texture will be firmest right after churning and soften with storage.

What’s the best way to serve it?

Serve in chilled bowls or between wafers for a classic style. Let it sit at room temperature for 5 to 10 minutes if it’s very hard, then top with chopped pistachios or a little extra rosewater if you like.