PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM
PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, persian saffron, rose & pistachio ice cream. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

For months I've been wanting some Persian ice cream at Saffron & Rose. I finally was able to since I couldn't even wait 'til the weather get pretty hot. Saffron & Rose is located at the old Strickland's spot in the Irvine section (near UCI).

PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have persian saffron, rose & pistachio ice cream using 11 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM:
  1. Prepare 1/2 tsp saffron
  2. Prepare 1 pinch sugar
  3. Get 2 tbsp hot water
  4. Take 250 ml milk
  5. Take 50 gm + 85 gm castor sugar
  6. Make ready 2 tbsp chopped pistachios
  7. Make ready 1 tbsp dried rose petals
  8. Make ready 6 egg yolks
  9. Prepare 225 ml double cream
  10. Take 1 tbsp cornstarch
  11. Make ready 3 tsp rose water

It is quite recognizable with it's glorious golden yellow color and aromatic from both the saffron and rose water. Bastani (Persian Rose Water, Saffron and Pistachio Ice Cream) Recipe by Sephardi Kitchen. This was the first time I ever made custard-based ice cream, and it was delicious! The rose water and saffron go great together, without overpowering each other.

Instructions to make PERSIAN SAFFRON, ROSE & PISTACHIO ICE CREAM:
  1. Using a mortar -pestal, grind together the saffronstrands with a pinch of of sugar.Add hot water and leave to sleep.
  2. Toast the pistachios in a small pan over low heat fr a minute or two.Set aside to cool.
  3. In a saucepan heat milk with 50 gm sugar until it starts to steam. Take it off the heat before it comes to boil. Set aside.
  4. Using a balloon whisk, whisk the egg yolks along with the remaining sugar and cornstarch until pale in colour.
  5. Slowly in a drizzle, add half of the hot milk in three batches, to the egg yolks. Whisk continuously whilst adding the hot milk to avoid curdling.
  6. Add the tempered egg yolks to the remaining milk in a slow drizzle whilst continuously whisking the milk.
  7. On a medium low flame, whilst whisking continuously, bring the egg milk mixture to boil and thicken to a custard consistency.
  8. Take it off the heat and stir in in the saffron liquid along with the rose water.
  9. Strain through a sieve into a mixing bowl to catch any curdled egg. Leave to cool at room temperature.
  10. Whisk the cream into the custard and refrigerate to chill in the refrigerator for 30 minutes.
  11. Spoon or pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
  12. Add 3/3 or the pistachios and 3/4 tbsp of the rose petals halfway through the process.
  13. Transfer to a plastic container and freeze.
  14. When ready to serve, remove from the freezer for 5 minutes or until slightly softened.
  15. Sprinkle with remaining pistachios and rose petals.

Learn to make fragrant Persian rosewater-and-saffron ice cream called bastani at Food & Wine.. Review Rating: This is a beautiful cake flavored with the ingredients used in Persian style baking such as rose water, saffron, orange blossom water and cardamom. Once this beautiful cake is fully baked, I add a saffron glaze and top it with edible rose petals and crushed pistachios. A quick and easy Persian style rice with flavours of saffron and rose water, without the customary tahdeeg. Jump to Recipe Print Recipe This Easy Persian Rice recipe came about because some of my students asked for a quick and super easy Persian style rice recipe; without the customary tahdig, that golden crunchy bottom rice layer, the crowning.

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