Persian Ice Cream—known as Bastani Sonnati—is one of the most iconic desserts in Iranian cuisine. It’s creamy and rich like classic ice cream, but the flavor is completely different: fragrant saffron, a gentle touch of rose water, and crunchy pistachios in every bite. The color is usually a warm pale gold, and the aroma is unmistakably floral, luxurious, and comforting.
Traditionally, bastani can be made with a custard base and special thickeners that give it a slightly stretchy, chewy texture. But many home versions use a simpler method that still tastes beautifully authentic—by upgrading a vanilla base with the signature Persian flavors. This is the easiest way to get that classic bastani experience at home.
What Makes Bastani Sonnati Special?
What sets bastani apart is the balance:
- Saffron gives warmth, depth, and that gorgeous golden tint.
- Rose water adds a delicate perfume (it should be noticeable but never taste like soap).
- Pistachios provide crunch and a nutty contrast to the sweet cream.
It’s the kind of dessert that feels festive, even when you serve it on an ordinary day.
Ingredients (Easy No-Churn Bastani Style)
- 1.5 liters (about 1.6 quarts) good-quality vanilla ice cream (full-fat tastes best)
- 1/4 tsp saffron threads (or up to 1/2 tsp for stronger flavor)
- 2 tbsp hot water (to bloom the saffron)
- 1 to 2 tbsp rose water (start with 1 tbsp, adjust to taste)
- 1/3 to 1/2 cup pistachios, chopped (lightly salted or unsalted both work)
- 1 to 2 tbsp crushed pistachios for topping (optional)
Optional (but very traditional)
- 1/2 tsp ground cardamom (adds a warm, bakery-like fragrance)
- 2 tbsp heavy cream (for extra richness)
- Edible dried rose petals for garnish (optional)
Step-by-Step Instructions
1) Bloom the saffron (this is important)
- Place the saffron threads in a small cup.
- Add hot water (not boiling—hot is enough).
- Let it sit for 10–15 minutes.
The water should turn deep golden-orange. This step pulls out saffron’s color and aroma so it blends evenly into the ice cream.
2) Soften the ice cream
- Take the vanilla ice cream out of the freezer.
- Let it sit at room temperature for 8–12 minutes, just until it’s soft enough to stir.
You want it pliable, not melted into soup.
3) Mix the flavors
- Scoop the softened ice cream into a large bowl.
- Add:
- bloomed saffron (all the liquid + threads)
- rose water
- chopped pistachios
- optional cardamom
- optional heavy cream
- Fold gently until the color looks even and the pistachios are well distributed.
Tip: Start with 1 tablespoon rose water, taste, then add a little more if needed. Rose water can go from “beautiful” to “too strong” quickly.
4) Freeze until firm
- Transfer the mixture into a loaf pan or freezer-safe container.
- Smooth the top, then sprinkle extra pistachios if you like.
- Cover tightly (lid or plastic wrap touching the surface helps prevent ice crystals).
- Freeze for 4–6 hours, or until scoopable and firm.
5) Serve
Let it sit out for 2–4 minutes before scooping for the smoothest texture. Serve in bowls, cones, or with extra crushed pistachios on top.
Tips for the Best Flavor (Without Overdoing It)
- Saffron quality matters. A little good saffron goes a long way.
- Don’t over-mix once the pistachios go in—folding keeps a nicer texture.
- Use full-fat vanilla ice cream for the creamiest result.
- Rose water is the “perfume note.” It should feel elegant, not overpowering.
Variations You Can Try
- More traditional vibe: Add a pinch more cardamom and extra pistachios.
- Extra creamy: Fold in 2–3 tablespoons of whipped cream before freezing.
- Texture upgrade: Add a small handful of finely chopped pistachios plus a few larger pieces for contrast.
- Serving style: Make a “bastani sandwich” using thin wafers or crisp cookies.
How to Store It
Keep it tightly covered in the freezer for up to 2 weeks. For best texture, press plastic wrap directly on the surface before sealing the lid—this helps reduce ice crystals.
Quick FAQ
Can I use saffron powder instead of threads?
Yes, but use a tiny amount (a pinch), and still bloom it in hot water.
Why did my ice cream turn icy?
It usually happens if the base melted too much before refreezing or if it wasn’t covered well. Next time, soften only until stirrable and freeze quickly in a well-sealed container.
Is rose water optional?
It’s strongly part of the bastani “identity,” but you can reduce it a lot if you prefer a milder floral note.