Bastani persian dessert Recipe

Cooking Directions

• STEP 1.In a saucepan, heat the milk over medium heat until it starts to simmer.
• STEP 2.Add the saffron threads and sugar to the milk, stirring until the sugar dissolves.
• STEP 3.Remove the saucepan from heat and let the milk mixture cool completely.
• STEP 4.Once cooled, stir in the rosewater and pistachios.
• STEP 5.Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
• STEP 6.Transfer the churned ice cream to a container and freeze for at least 4 hours or until firm.
• STEP 7.Serve the bastani scooped into bowls or cones, garnished with crushed pistachios and a drizzle of rosewater syrup.

Cooking Tips

• Make sure to use high-quality saffron threads for the best flavor and color.
• If you don't have an ice cream maker, you can pour the mixture into a shallow container and freeze, stirring every hour until it reaches the desired consistency.
• For a creamier texture, you can add a few tablespoons of heavy cream to the milk mixture before churning.

Storage and Serving

• Store the bastani in an airtight container in the freezer for up to 2 weeks.
• Before serving, let the ice cream soften at room temperature for a few minutes to make scooping easier.
• Garnish with additional crushed pistachios and a drizzle of rosewater syrup for an extra touch of flavor.