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| Milk: | 1 liter |
| Whipped cream: | 100 ml |
| Sugar: | 250 g |
| Salep: | 1 tsp |
| Saffron infusion: | 1 tbsp |
| Rose water: | 2 tbsp |
| Pistachio slivers: | 4 tbsp |
Don’t use saffron threads as-is—turn them into an infusion first. Finely crush a few threads in a small mortar. Put the powder into a small jar or pitcher. Add an ice cube. Once it has melted, pour in a little hot water. Close the jar and let it steep like tea. You’ll get a deep red, highly aromatic saffron infusion.
Note: No mortar? Crush the saffron with something sturdy, like the handle of a knife.Those delicate flakes of frozen cream are classic for Bastani and add a little bite. Spread cream in a thin layer (about 2–3 mm) on a flat tray or plate. Freeze for several hours until firm, then cut into small pieces with a knife. Keep them in the freezer until you’re ready to use them.
Variation: For a lighter style inspired by Yazd, skip the cream entirely.
Time to make the ice-cream base. Pour the milk into an enameled or stainless-steel pot and warm it gently over low heat. Just before it comes to a simmer, add sugar and stir until dissolved. Don’t overdo the sugar—too much will hinder freezing and throw off the texture.
Which milk works best for Bastani?
Use whole milk, or a mix of milk and heavy cream. Aim for an overall fat content of about 35% for the creamiest result.
Stir the saffron infusion into the warm milk along with a little rosewater. Keep in mind, the color will look lighter once frozen. If you want a deeper hue and a stronger aroma, use a bit more saffron.
What is rosewater?
Rosewater is a fragrant distillate of rose petals, widely used in Persian desserts and drinks.
Salep gives Bastani its gentle stretch. Mix the salep with a pinch of sugar first to prevent lumps. While whisking constantly, slowly sprinkle the mixture into the warm milk. Quality matters—poor salep or too little of it can leave the base icy instead of creamy.
What is salep?
Salep (ثعلب) is a fine flour made from the tubers of certain orchids and is used in many Middle Eastern ice creams and desserts.
Variation: No salep available? Whisk cornstarch into cold water first, then add it to the base. It will boost creaminess, but won’t create salep’s signature elasticity.
Cook over very low heat for about 10–15 minutes, stirring until slightly thickened. Don’t let it boil—boiling can dull the rosewater and reduce salep’s thickening power. Remove from the heat and cool to room temperature.
Tip: Set the pot in an ice bath to speed up cooling.
Pour the fully cooled base into a freezer-safe container and place it in the freezer. Every 30 minutes, take it out and stir vigorously to break up ice crystals and build a creamy texture. Repeat five to six times.
Tip: If you have an ice-cream maker, churn the chilled base in the machine instead. It’s faster and yields an extra-smooth texture.
When the base is starting to firm up but is still spoonable, gently fold in the frozen cream pieces and some chopped pistachios. Return to the freezer until fully set.
Variation: In Tehran, generous amounts of pistachios and cream flakes are common. In Shiraz, you’ll often find more rosewater and a lighter touch of saffron.
Scoop into bowls and top with extra pistachios. Or make an ice-cream sandwich between two wafer sheets. In some regions—like Shiraz—Bastani is served with frozen Faludeh; that sweet-and-tart combo is called “Makhlout.”
Looking for more ideas? Visit our recipe page for a wide range of Persian dishes. Use the filters to find the right recipe for any occasion. Want to go deeper into Persian cooking? The Chef of Persia Academy is a great place to start.
| Milk: | 1 liter |
| Whipped cream: | 100 ml |
| Sugar: | 250 g |
| Salep: | 1 tsp |
| Saffron infusion: | 1 tbsp |
| Rose water: | 2 tbsp |
| Pistachio slivers: | 4 tbsp |
Recommendations from Chef of Persia
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Bastani (بستنی) is Iranian saffron ice cream made with milk, rosewater, and salep—golden, fragrant, slightly stretchy, often finished with pistachios and flecks of frozen cream.
The base is milk, sugar, saffron, and rosewater. Salep (sahlab) and sometimes a pinch of mastic give it that signature, gently “pulling” texture. Bastani is often served with chopped pistachios and small pieces of frozen cream. Besides a scoop in a cup, the classic version is a sandwich between two wafer cookies. Historically, ice cream vendors in Tehran—most famously “Akbar Mashti”—churned the mixture in metal canisters set in ice–salt baths. Before refrigerators were common, ice and snow from ice houses made this possible.
Bastani tastes sweet, floral, and warmly spiced. Saffron brings color and depth; rosewater adds bright aromatics. The base is milk and sugar; salep thickens and stabilizes, sometimes supported by a touch of mastic. Pistachios and thin flakes of frozen cream add crunch and extra richness.
Salep (from the tubers of certain orchids) contains natural gums that bind water and lend the ice cream elasticity. Some recipes add a trace of mastic to enhance this effect without making it rubbery.
“Bastani” is the common Persian word for “ice cream.” The now-classic version with saffron, rosewater, pistachios, and cream flakes took shape especially in Tehran and then spread throughout the country.
Both are common. Traditionally you’ll see one or two scoops in a cup, topped with pistachios. Just as popular is the bastani sandwich between two rectangular wafers—perfect for eating on the go.
In Tehran, pistachios and cream flakes are standard. In Shiraz, the rose aroma is often more pronounced or the saffron a bit lighter. In Yazd, some versions skip the cream for a lighter feel. The core idea—saffron and rosewater on a milk base—stays the same.
The ice cream base is typically vegetarian. It’s gluten-free without the wafers; standard wafers contain wheat. It isn’t lactose-free because it’s milk-based. Depending on the recipe, the texture can be made without mastic.
Kulfi from South Asia is usually cooked down more, frozen denser, and made without rosewater; it melts slowly and feels firmer. Turkish dondurma uses a lot of salep and stretches much more. Bastani sits in between: creamy, gently elastic, with saffron–rose flavors.
Without salep you lose the signature stretch, but a combination of egg yolks, cornstarch, or modern stabilizers can boost creaminess. The character still depends on saffron, rosewater, and pistachios.
Faloodeh (فالوده) from Shiraz is a refreshing frozen dessert of thin starch noodles in sugar syrup with lime juice, often topped with a scoop of Bastani. You’ll also find saffron milk granitas and rosewater sorbets.
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