Scoop of Persian bastani sonnati saffron rose ice cream topped with pistachios

Bastani Sonnati Recipe: Persian Saffron Rose Ice Cream

Bastani sonnati is traditional Persian ice cream — rich, chewy, and fragrant with saffron and rose water, studded with crushed pistachios. The chewy texture (from a natural gum called saleb) and the saffron-rose flavor combination make it unlike any Western ice cream.

  • Prep time: 20 minutes (plus 4+ hours freezing)
  • Cook time: 15 minutes
  • Servings: 6

Bastani Sonnati Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1/4 tsp saffron threads, ground and bloomed in 2 tbsp hot water
  • 2 tbsp rose water
  • 4 egg yolks
  • 1/4 cup crushed pistachios, plus more for garnish

How to Make Bastani Sonnati

  1. Warm the cream, milk, and half the sugar in a saucepan over medium heat until steaming but not boiling.
  2. In a separate bowl, whisk the egg yolks with the remaining sugar until pale. Slowly pour in a ladle of the warm cream mixture while whisking constantly to temper the eggs, then pour the mixture back into the saucepan.
  3. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not let it boil.
  4. Remove from heat and stir in the bloomed saffron water and rose water. Let cool to room temperature, then chill in the refrigerator for at least 2 hours (or overnight).
  5. Churn in an ice cream maker according to the manufacturer’s instructions. In the last few minutes of churning, add the crushed pistachios.
  6. Transfer to a freezer-safe container and freeze for at least 4 hours until firm. Serve topped with more crushed pistachios.

Get the Flavor Right

Real saffron and rose water make all the difference here — imitation versions won’t give the same color or aroma. Use genuine saffron (see our saffron buying guide if you’re not sure how to spot real saffron), true rose water, and slivered pistachios for garnish.

Tips for the Best Bastani

  • Don’t skip tempering the eggs — pouring warm cream in slowly while whisking prevents the eggs from scrambling.
  • Chill the base fully before churning — a cold base churns into a smoother, creamier ice cream.
  • No ice cream maker? Pour the chilled base into a shallow container and freeze, stirring vigorously with a fork every 30 minutes for the first 2-3 hours to break up ice crystals.

Frequently Asked Questions

What is bastani sonnati made of?

Bastani sonnati is a custard-based ice cream flavored with saffron and rose water, studded with crushed pistachios, and traditionally thickened with a natural gum called saleb for its distinctive chewy texture.

What does bastani taste like?

It’s rich and creamy with a floral, aromatic flavor from rose water and a subtle earthy sweetness from saffron, finished with crunchy pistachio pieces.

Do I need an ice cream maker to make this?

An ice cream maker gives the smoothest result, but you can freeze the chilled base in a shallow container and stir it vigorously every 30 minutes for the first few hours to break up ice crystals instead.

Can I use imitation rose water or saffron?

It’s not recommended — imitation versions lack the true aroma and color that make bastani distinctive; real saffron and rose water are what give this ice cream its signature flavor.

Shop the Ingredients

Get authentic saffron, rose water, and pistachios from Goaldees (also searched as Goldis), shipped fresh, nationwide across the US. Shop Spices or Nuts.

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