Main ingredients
Search locations or food
OR
Already have an account? Log in
OR
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
Persian Ice Cream with Dried Roses
PREP 45min
COOK 20min
READY IN 1h 5min
This recipe is adapted from www.foodandwine.com. If stored in the freezer, the ice cream will keep for up to a week.
Ingredients
Persian Ice Cream with Dried Roses
1 ½ cups heavy cream
1 ½ cups whole milk
3/4 cup sugar
1/2 tsp kosher salt
1/2 tsp saffron, finely ground
1/4 cup pure rosewater
1/2 tsp pure vanilla extract
dried roses, for garnish
Preparation
1
Persian Ice Cream with Dried Roses
Step 1/12
Put a medium-sized bowl into a large, ice water-filled bowl.
Step 2/12
Beat egg yolks until pale and frothy, for about 1-2 minutes.
Step 3/12
Add cream, milk, sugar, salt, and saffron to a medium saucepan and stir.
Step 4/12
Bring to a simmer, while constantly whisking until sugar disappears.
Step 5/12
Temper the yolks with half of the hot cream mixture, then add the tempered yolks to the remaining cream mixture in the saucepan.
Step 6/12
Cook over moderately low heat for 12 minutes until it coats the back of the spoon. Remember, you have to stir the custard with a wooden spoon the entire time.
Step 7/12
Sieve the custard into a bowl placed in ice water.
Step 8/12
Stir the custard from time to time, until cooled, then stir in the rosewater and the vanilla extract.
Step 9/12
Cover the bowl with cling film and refrigerate for four hours.
Step 10/12
Pour the ice cream into an ice cream maker and churn until you get the desired consistency.
Step 11/12
Then, scoop it into a loaf pan, wrap it with cling film and store in the fridge for four hours.
Step 12/12
Scoop out in bowls, garnish with dried roses, and serve.
Other Variations
Other authentic recipes
Rating And Comments
Rate It
Wanna try?
Add To List