The temperatures have risen, and I am in the mood for a cooling ice cream. The golden Yellow Bastani Sonati – Persian Saffron Ice Cream is one of the most popular ice creams in Iran. Whether young or old, men or women, everyone loves Bastani Sonati – Persian Saffron Ice Cream.

Bastani means ice cream, and Sonati is traditional, so translated, it means traditional Persian ice cream. Nothing is better in the heat than having the aromatic saffron ice cream melt in your mouth. In Bastani are little frozen pieces of cream and pistachio slivers hidden. As a child, and even today, I still get excited when I discover a tasty bite of delicious frozen cream or a slivered pistachio in the ice cream.

EASY HOMEMADE BASTANI SONATI

Walk through the bustling streets of Tehran, and you’ll find vibrant ice cream shops on almost every corner. But many families love making it at home, to, because nothing beats the taste of fresh, homemade ice cream.

Last summer, I shared a version made without eggs. Today, I’m showing you a classic, velvety custard-style recipe!

To make this iconic Persian dessert, all you need are a few rich ingredients:

• Plenty of egg yolks for a silky, rich texture
• Whole milk & sugar
• Real saffron for that stunning golden hue and unmistakable flavor
• A hint of rosewater for a gentle floral aroma
• Frozen cream bites for rich, hidden surprises
• Slivered pistachios for the perfect crunch

Whether you’re relishing nostalgic childhood memories or trying Persian flavors for the very first time, this sweet treat is guaranteed to cool you down in the most delicious way possible!

HOW TO GET THE PERFECT CREAMY TEXTURE

You don’t necessarily need an ice cream maker to get a silky-smooth texture! I simply placed the mixture in a covered bowl in the freezer and stirred it every 30 minutes for about 3 hours.

Here are my top secrets for the creamiest Persian ice cream:

• Use Fresh Ingredients: Fresh eggs and heavy cream are a must. I love getting mine locally from organic farms for the best flavor and quality.
• Watch the Heat: When warming the milk and egg mixture, make sure it never comes to a boil. If it gets too hot, the eggs will scramble, and you’ll lose that velvety texture.
• Choose Fine Sugar: Sugar plays a big role in ice cream texture! Using superfine (caster) sugar helps everything dissolve smoothly and prevents icy crystals.
• Strain the Base: Always pour your warm ice cream base through a fine-mesh sieve to remove any tiny lumps before chilling.
• The Ice Bath Technique: Cooling the mixture quickly is essential for creaminess. Place your warm bowl inside a larger bowl filled with ice water and whisk regularly until it cools down completely.

Pro Tip for Storage: Homemade Bastani Sonati is best enjoyed fresh! It loses some of its aroma and creaminess over time. Enjoy it within one week for the absolute best taste.

POPULAR PERSIAN ICE CREAM & FROZEN TREATS

Persia has a rich and delicious history when it comes to frozen desserts. If you visit Iran or a traditional Persian ice cream shop, here are the most famous treats you’ll find:

• Bastani Akbar Mashti: The iconic legend of Persian ice cream! Akbar Mashti became famous across Iran in the 1950s for his legendary recipe. Today, his son still crafts this exquisite saffron ice cream using his father’s original secret recipe.
• Bastani-e Nooni: Persian ice cream sandwich style! Generous scoops of golden saffron ice cream are tucked between two light, crispy wafers—making it super easy and fun to eat on the go.
• Ab Havij Bastani (Carrot Juice Float): A unique and beloved classic! A rich scoop of saffron ice cream rests inside a glass of sweet, freshly squeezed carrot juice, often dusted with a pinch of cinnamon, nutmeg, or aromatic spices.
• Faloodeh: A refreshing, semi-frozen sorbet made with delicate rice noodles (vermicelli) infused with sweet rosewater syrup. It is traditionally served with a drizzle of fresh lime juice or sweet sour-cherry syrup (Sharbat-e Albaloo).
• Majoon (Date & Nut Ice Cream Shake): The ultimate creamy energy boost! Naturally sweetened with rich dates and blended with ripe bananas, vanilla ice cream, and cream, then topped with a generous crunch of chopped nuts.
• Yakh dar Behesht-e Anar (Pomegranate Granita): Meaning “Ice in Paradise,” this vibrant pomegranate slushie is light, tangy, and endlessly refreshing on a hot summer afternoon.

INGREDIENTS FOR BASTANI SONATI

FOR THE FROZEN CREAM BITES

250 g Heavy cream

3 tsp Powdered sugar (confectioners’ sugar)

FOR THE BASANTI SONATI BASE

 250 g Whole milk

125 g Sugar (preferably superfine / caster sugar)

6 Egg yolks

3–5 Saffron threads*

1 tsp Rosewater*

3 tsp Slivered pistachios*

1 bowl ice cubes (for the ice bath)

STEP-BY-STEP INSTRUCTIONS

MAKING THE FROZEN CREAM BITES

Mix the Cream: In a small bowl, mix the heavy cream with the powdered sugar until smooth.

Freeze: Pour the sweet cream mixture onto a baking tray in a very thin layer. Place it in the freezer until completely frozen solid.

PREPARING THE BASTANI BASE

Warm the Milk: Heat the whole milk with 1 teaspoon of the sugar in a saucepan. Be careful not to let it boil! Remove from heat and let it cool slightly.

Whip the Yolks: In a separate mixing bowl, beat the egg yolks with the remaining sugar using a hand mixer until pale and fluffy.

Temper the Eggs: Slowly add the warm milk, a little at a time, into the egg yolk mixture while whisking constantly. Tempering the eggs this way prevents them from scrambling!

Thicken the Custard: Pour the mixture back into a saucepan over medium heat. Stir continuously with a wooden spoon for about 5 minutes until the custard thickens and coats the back of the spoon. Remember: do not let it boil, or the eggs will curdle!

Infuse the Flavors: Remove from heat. Dissolve the saffron threads in 1 teaspoon of hot water, then stir the golden saffron liquid and rosewater into the warm custard until combined.

Chill over an Ice Bath: Strain the warm mixture through a fine-mesh sieve into a clean bowl. Prepare a larger bowl filled with cold water and ice cubes. Set the bowl with the ice cream base inside the ice bath and whisk until cooled down completely.

CHURNING & FREEZING

OPTION 1: NO ICE CREAM MAKER METHOD 

Place the bowl with a lid into the freezer. Over the next 3 hours, take the bowl out every 30 minutes and stir thoroughly to break up ice crystals before returning it to the freezer.

During the final stir, take your frozen cream sheet out of the freezer, break it into small chunks, and fold them into the ice cream along with the slivered pistachios.

Give it one last good stir and freeze until firm.

OPTION 2: ICE CREAM MAKER METHOD

Pour the chilled custard base into your ice cream machine and churn according to the manufacturer’s instructions.

Just before the ice cream becomes firm, fold in the frozen cream chunks and slivered pistachios so they stay intact.

BEFARMAYID!

Susan

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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