by Laura Bakhtiarian
As seen in Adelady magazine, issue 2.
A sophisticated treat to keep in the freezer. Just don’t tell anyone how easy it is to make.
Prep : 20 mins
Freeze : 5 hours
Makes : 2L
1 tbsp milk or water
1⁄2 tsp saffron
2L vanilla ice cream, softened (not melted)
300ml thickened cream
80g pistachios, roughly chopped
1⁄4 cup rosewater
Dried roses and/or pistachios, to garnish
Persian fairy floss*, to garnish
*For specialty ingredients like Persian fairy floss, ask your local Romeo’s store manager — they’ll happily order it for you.
Heat milk (or water) in a cup and add saffron. Allow to steep for 10–15 minutes.
Once the saffron has steeped, place all ingredients in a large mixing bowl.
Mix well, making sure the pistachio nuts and saffron are evenly combined.
Place the bastani in an air tight container. Freeze until firm — at least five hours.
To serve, scoop the bastani into bowls, garnish with dried roses and/or pistachios and Persian fairy floss.