Tuesday, May 08, 2007

BASTANI SAFFRONI (Saffron ice cream): (Persian recipe)

500ml milk
125gr caster sugar
100ml double cream
2tsp powdered “SAHLAB” found in middle-eastern stores.
1 tsp saffron, ground, dissolved in 3tbsp rose water
2 tbsp slivered pistachios for decoration

In large saucepan, stir together milk and sugar and bring to boil over medium heat.
Put SAHLAB in bowl; add 1 cup warm milk mixture. Mix well until smooth.
Add this mixture to warm milk in saucepan. Simmer over low heat, stir constantly, until it thickens. It should be slightly elastic at this point. Remove pan from heat.
Add saffron rose water. Mix well cool 2hours. Pour into ice cream machine and after few min add the double cream.
Serve saffron ice cream in small bowl, sprinkle with ground pistachios.


Anonymous said...

hey your recipies are really good i mean i hadnt tried them yet but they seem yummy n i love cooking i would love if u will discus some pizza sort of dishes in next month.

Mohammad reza Razavi said...

Which kind of pizza do you like my friend?

Jess said...

HellO! I was wondering if you do not have sahlab what can you use instead? And is the adding of the doubble cream later create the chunks of cream that is traditionally in persian ice cream? Thanks!

Mohammad reza Razavi said...

Hello Jess

You can use eggs like making other kind of ice cream but it is not any more Persian's ice cream.

And about double cream that is right,it create the chunks of cream and that is traditional in Persian's ice cream.

Good luck

Anonymous said...

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- Josh

Aisha said...

Salam mohammed!

I can't find sahlab where I am but I do have corn starch and potato starch. Do you think i can use them as substitutes? Or maybe ground flax seeds?

habib rezai said...
This comment has been removed by the author.
habib rezai said...

سلام دوست عزیز من این ( sahlab ) نفهمیدم چی‌ هست میشه اسم شو به فارسی بگین چی‌ است یا چیزی دیگری که بشه به جاش استفاده کرد