Bastani Sonnati

Nutrition · per serving

Steps

1. 1

   Put a shallow freezer-safe container into the freezer to chill. Grind the saffron threads with a pinch of the sugar if desired, then stir them into 15 ml of the warm milk and leave for 5 minutes to bloom; this helps draw out maximum colour and aroma quickly.

   0.2 g saffron threads55 g caster sugar180 ml whole milk
2. 2

   In a small bowl, whisk the egg yolks with the remaining sugar until slightly thickened and lighter in colour, about 1 minute. This gives the custard a smoother texture and helps the sugar dissolve.

   2 large egg yolks55 g caster sugar
3. 3

   In a small saucepan, combine the remaining milk, the double cream, the bloomed saffron mixture, and the salt. Heat over medium-low just until steaming and tiny bubbles appear around the edge; do not boil or the dairy can develop a cooked flavour.

   180 ml whole milk120 ml double cream0.2 g saffron threads1 pinch fine sea salt
4. 4

   Slowly pour about half of the hot dairy into the yolks while whisking constantly to temper them. Return everything to the saucepan and cook over low heat, stirring constantly with a spatula, until the custard lightly coats the back of the spatula and reaches about 82–84°C. If you run a finger through the coating, the line should hold cleanly.

   2 large egg yolks180 ml whole milk120 ml double cream55 g caster sugar
5. 5

   Immediately remove from the heat and stir in the rose water. Strain the custard into a cold bowl for the smoothest result, then press a sheet of baking paper or wrap directly onto the surface and chill in the freezer for 10 minutes, stirring once halfway through so the edges do not start freezing solid.

   10 ml rose water
6. 6

   Pour the chilled custard into the frozen container and freeze for 30 minutes, then stir very thoroughly with a fork or whisk to break up ice crystals. Repeat this freezing-and-stirring process 3 more times at 30-minute intervals, folding in the pistachios during the final stir. The mixture should become creamy and scoopable.

   20 g unsalted pistachios, toasted and roughly chopped
7. 7

   Let the ice cream stand at room temperature for 3 to 5 minutes before serving so it softens slightly. Scoop into chilled bowls and serve immediately.

Origin & History

Bastani Sonnati is a classic Persian ice cream known for its perfume of saffron and rose water and its luxurious, pale golden colour. It became especially popular in Iran in the modern era as a beloved shop dessert, often enriched with pistachios and sometimes thickened with salep for its distinctive elastic texture.