Persian Saffron Ice Cream

Persian Saffron Ice Cream

Print Recipe
CourseGeneral, Lunch
CuisinePersian / Iranian Recipes


  • 2 tablespoons of cream
  • 1/4 teaspoon saffron dissolved in warm water
  • 2 cups of milk
  • 1/4 cup rose water
  • 1 teaspoon of vanilla extract
  • 1/2 cup sugar
  • 1 teaspoon Salep dried root of orchid
  • 1/2 cup dry roasted pistachios roughly chopped


  • Cover a bowl with wax paper and spread the cream on the wax paper. Cover bowl with plastic wrap and place it in the refrigerator for about 2 to 3 hours.
  • Add the milk in a saucepan, apply medium heat and bring it to a boil.
  • When it comes to a boil, remove saucepan from heat slowly stir in the saffron water, rose water and vanilla extract. Stir to combine. Mix sugar and Salep in a separate bowl, and stir it in the milk mixture.
  • Whisk ingredients thoroughly until the sugar is completely dissolved.
  • Cover bowl and place it in the fridge, freeze for about 30 minutes. Remove from the fridge and place it on top of a larger bowl with ice bath.
  • Whisk ingredients for about 20 minutes or until thick and creamy.
  • Transfer ice cream mixture in an airtight container, freeze for 3 hours. Shred the frozen ice cream, portion into individual serving bowls and top off with pistachios.
  • Before serving, sprinkle the shredded cream and pistachios over it.
  • Bastani Saffron Ice Cream can be served plain or with wafers.
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