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Authentic Bastani Sonnati Recipe Iran, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Characterized by a chewy mouthfeel, which is achieved by adding the ground root of wild orchid called salep, bastani sonnati is made with milk, sugar, rosewater, saffron, salep, and pistachios. Additionally, flakes of frozen cream are mixed into the ice cream for a play on texture and taste. However, cream is often added to the basic recipe, as well as egg yolks, in which case custard is the base of the ice cream. Typically, bastani sonnati is served between two waffles as an ice cream sandwich, a delicacy called bastani-e-nooni, which is typically, but not only, eaten for Nourouz, the New Year of the Persian calendar.
Cooking tips
-
method
If using egg yolks to make the ice cream, it is important to temper the yolks with hot milk or cream first, before you mix them in entirely, or they might curdle. Also, to make the custard as smooth as possible, it is advised to sift it once the eggs have been added to get the creamiest ice cream possible. -
saffron
There are two ways to incorporate saffron into the ice cream. One way is to steep the saffron in hot water, or milk, for about 20 minutes and then use the resulting liquid. The other way is to mash it with caster sugar in a mortar and pestle until it turns into a powder in which case it may be necessary to sieve the ice cream while still liquid, to catch all the bits and pieces of saffron. -
salep
Since the export of salep is illegal, finding the real thing outside of Iran, Turkey, or Greece may prove extremely difficult. With that in mind, remember that it is a well-known secret that most powders that are sold as salep are likely fake.
Recipe variations
Bastani Sonnati
PREP 1h
COOK 15min
READY IN 1h 15min
This basic bastani sonnati recipe is adapted from www.tasvirezendegi.com.
Ingredients
4 tbsp cream
1 L full-fat milk
300 g sugar
4 g rosewater
4 g salep
2 g saffron
chopped pistachios, to taste
Preparation
Step 1/11
Line a small, shallow baking tray with greaseproof paper, then pour in the cream, so it spreads in one even layer. Place the tray in the freezer, so it’s solid by the time you finish the ice cream.
Step 2/11
Add milk and half of the sugar to a medium saucepan, then bring to a boil. In a sperate bowl mix the other half of sugar and salep.
Step 3/11
Take the saucepan with the milk off the heat and pour it into a new bowl. Gradually stir the sugar and salep mixture into the milk.
Step 4/11
Add the saffron that you’ve previously steeped in some hot water and stir until the mixture cools down a bit, then add the rosewater.
Step 5/11
Cover the ice cream and put it in the freezer.
Step 6/11
After 40 minutes stir the ice cream and return back to the freezer.
Step 7/11
Repeat this step three more times, the second and the third time, stirring after 30 minutes and the fourth time wait for 50 minutes before you stir the ice cream.
Step 8/11
Now, quickly cut the frozen cream into small pieces before it melts, then stir it into the ice cream together with chopped pistachios.
Step 9/11
Put the ice cream into the freezer and after 40 minutes stir it once again.
Step 10/11
As the last step, put it in the refrigerator and wait until completely solid.
Step 11/11
Before you're ready to serve it, put the ice cream in the fridge for a few hours to soften a bit.
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