Critical Moments
- •Blooming saffron for color and flavor
- •Making smooth salep paste before adding to hot liquid
- •Cooking salep long enough for stretchy texture
- •Chilling base completely before churning
- •Not over-churning (should remain stretchy)
Bloom the saffron
Grind the saffron threads with a pinch of sugar using a mortar and pestle until powdered. Place in a small bowl, add 3 tablespoons hot water, and let steep for at least 20 minutes. The liquid should be deep orange-gold.
Critical Step
Proper saffron blooming extracts maximum color and flavor. The golden color is essential to bastani's identity. Bloom longer if possible—even overnight in the refrigerator.
Bloom the saffron
Grind the saffron threads with a pinch of sugar using a mortar and pestle until powdered. Place in a small bowl, add 3 tablespoons hot water, and let steep for at least 20 minutes. The liquid should be deep orange-gold.
Critical Step
Proper saffron blooming extracts maximum color and flavor. The golden color is essential to bastani's identity. Bloom longer if possible—even overnight in the refrigerator.
Prepare the salep mixture
In a small bowl, whisk the salep powder with 3 tablespoons of the cold milk until smooth—no lumps. This prevents clumping when added to the hot mixture.
Critical Step
Salep clumps instantly in hot liquid. Making a cold paste first ensures even distribution and the signature chewy texture. Lumpy salep ruins the smooth ice cream.
Prepare the salep mixture
In a small bowl, whisk the salep powder with 3 tablespoons of the cold milk until smooth—no lumps. This prevents clumping when added to the hot mixture.
Critical Step
Salep clumps instantly in hot liquid. Making a cold paste first ensures even distribution and the signature chewy texture. Lumpy salep ruins the smooth ice cream.
Heat the milk mixture
In a medium heavy-bottomed saucepan, combine the remaining milk, heavy cream, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling—small bubbles around the edges.
Heat the milk mixture
In a medium heavy-bottomed saucepan, combine the remaining milk, heavy cream, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling—small bubbles around the edges.
Add the salep
Reduce heat to medium-low. While whisking constantly, pour the salep paste into the hot milk mixture in a steady stream. Continue whisking and cooking for 8-10 minutes. The mixture will noticeably thicken and become slightly stretchy.
Critical Step
The salep must be cooked long enough to activate its thickening properties and eliminate any raw starch taste. The mixture should coat a spoon heavily and have a slight stretch when dripped.
Add the salep
Reduce heat to medium-low. While whisking constantly, pour the salep paste into the hot milk mixture in a steady stream. Continue whisking and cooking for 8-10 minutes. The mixture will noticeably thicken and become slightly stretchy.
Critical Step
The salep must be cooked long enough to activate its thickening properties and eliminate any raw starch taste. The mixture should coat a spoon heavily and have a slight stretch when dripped.
Temper the egg yolks (if using)
If using egg yolks for extra richness: whisk the yolks in a bowl. Slowly ladle about 200ml of the hot milk mixture into the yolks while whisking constantly (this tempers them). Then pour the tempered yolks back into the pot while whisking. Cook for 2-3 more minutes until slightly thickened—do not boil.
Common Mistakes
- •Adding hot liquid too fast (scrambles eggs)
- •Boiling after adding eggs (curdles)
Temper the egg yolks (if using)
If using egg yolks for extra richness: whisk the yolks in a bowl. Slowly ladle about 200ml of the hot milk mixture into the yolks while whisking constantly (this tempers them). Then pour the tempered yolks back into the pot while whisking. Cook for 2-3 more minutes until slightly thickened—do not boil.
Common Mistakes
- •Adding hot liquid too fast (scrambles eggs)
- •Boiling after adding eggs (curdles)
Add saffron and rosewater
Remove from heat. Stir in the bloomed saffron (including all liquid) and rosewater. Add vanilla if using. The mixture will turn a beautiful golden-yellow. Stir well to distribute evenly.
Critical Step
Adding these aromatics off heat preserves their delicate fragrances. The combination of saffron and rosewater defines bastani sonnati.
Add saffron and rosewater
Remove from heat. Stir in the bloomed saffron (including all liquid) and rosewater. Add vanilla if using. The mixture will turn a beautiful golden-yellow. Stir well to distribute evenly.
Critical Step
Adding these aromatics off heat preserves their delicate fragrances. The combination of saffron and rosewater defines bastani sonnati.
Chill the base
Pour the mixture through a fine-mesh strainer into a clean bowl (this catches any lumps or cooked egg bits). Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely cold.
Critical Step
The base must be completely cold before churning—warm base won't freeze properly and results in icy texture. Overnight chilling is best.
Chill the base
Pour the mixture through a fine-mesh strainer into a clean bowl (this catches any lumps or cooked egg bits). Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely cold.
Critical Step
The base must be completely cold before churning—warm base won't freeze properly and results in icy texture. Overnight chilling is best.
Prepare the cream chunks (if using)
If using clotted cream or kaymak: spread it on a parchment-lined plate in small dollops or cut into 1cm pieces. Freeze for at least 1 hour until solid. These frozen chunks will be folded into the ice cream.
Prepare the cream chunks (if using)
If using clotted cream or kaymak: spread it on a parchment-lined plate in small dollops or cut into 1cm pieces. Freeze for at least 1 hour until solid. These frozen chunks will be folded into the ice cream.
Churn the ice cream
Pour the cold base into your ice cream maker and churn according to manufacturer's instructions—typically 25-35 minutes until thick and the consistency of soft-serve. The salep makes it thicker and stretchier than regular ice cream.
Critical Step
Proper churning incorporates air and creates smooth texture. The salep gives bastani its distinctive stretchy quality—it should almost stretch like mochi when scooped.
Churn the ice cream
Pour the cold base into your ice cream maker and churn according to manufacturer's instructions—typically 25-35 minutes until thick and the consistency of soft-serve. The salep makes it thicker and stretchier than regular ice cream.
Critical Step
Proper churning incorporates air and creates smooth texture. The salep gives bastani its distinctive stretchy quality—it should almost stretch like mochi when scooped.
Fold in pistachios and cream chunks
During the last few minutes of churning, or after transferring to a container, fold in the chopped pistachios and frozen cream chunks. Distribute evenly throughout.
Fold in pistachios and cream chunks
During the last few minutes of churning, or after transferring to a container, fold in the chopped pistachios and frozen cream chunks. Distribute evenly throughout.
Freeze until firm
Transfer the ice cream to a freezer-safe container, pressing plastic wrap directly onto the surface. Freeze for at least 4 hours or overnight until firm. Remove from freezer 10-15 minutes before serving to soften slightly.
Freeze until firm
Transfer the ice cream to a freezer-safe container, pressing plastic wrap directly onto the surface. Freeze for at least 4 hours or overnight until firm. Remove from freezer 10-15 minutes before serving to soften slightly.
Serve traditionally
For traditional 'bastani nooni': place a scoop of ice cream between two thin crispy wafers and press gently to form a sandwich. Alternatively, serve in bowls topped with additional pistachios, or alongside faloodeh for a classic pairing.
Serve traditionally
For traditional 'bastani nooni': place a scoop of ice cream between two thin crispy wafers and press gently to form a sandwich. Alternatively, serve in bowls topped with additional pistachios, or alongside faloodeh for a classic pairing.
Resting Required
240 min - Base must chill completely; final freeze for proper texture
