Persian Ice Cream

Persian ice cream, known as "Bastani Sonnati", is a traditional Iranian dessert that's as rich in flavor as it is in cultural heritage.
It is, both in taste and texture, offering a uniquely luxurious experience.

Bastani Sonnati has been enjoyed in Iran for generations, especially during the hot summer months. Traditionally served in cones, bowls, or even alongside Faloodeh (a frozen dessert made from rice noodles, rosewater, and lime juice), it’s a nostalgic treat for many Iranians and a standout for anyone tasting it for the first time.


Texture and Experience:
  • Slightly elastic
  • Densely creamy
  • Intensely aromatic
Persian ice cream is not just dessert, it's a cultural ritual.

Ingredients:
  • Sugar
  • Milk
  • Heavy whipped cream
  • Egg Yolk
  • Vanila
  • Saffron, The signature golden color and floral, earthy aroma come from this prized spice.(read more)
  • Rosewater, Adds a delicate, aromatic sweetness that's unmistakably Persian.(read more)
  • Salep (or sahlab), A flour made from orchid tubers, which gives the ice cream its stretchy, chewy texture.(read more)
  • Pistachios, Often sprinkled on top or mixed in for crunch and nutty flavor.
  • Cream chunks, Frozen clots of rich cream (khameh) folded into the ice cream for buttery bursts in every bite.



Saffron: Saffron is one of the most precious and expensive spices in the world. It comes from the stigmas (tiny thread-like parts) of the Crocus sativus flower-a small, purple flower that blooms for only a few weeks each year. Each flower only produces three red stigmas, and they must be picked by hand at dawn to preserve their quality. It takes about 75,000 flowers to make just one pound of saffron!



Salep: Salep (also spelled Sahlab, Saloop, or Sahlep) is a starchy flour made from the dried tubers of certain wild orchids, primarily from the genus Orchis. It's a traditional ingredient used in Middle Eastern, Turkish, Persian, and Mediterranean cuisine-especially in dessert Salep is made by drying and grinding the underground tubers of wild orchids, especially Orchis mascula and Orchis militaris. These tubers contain a natural thickening agent called glucomannan, which gives salep its famous silky, stretchy, and slightly chewy texture.



Rosewater: Rosewater is a fragrant, floral liquid made by steeping or distilling rose petals in water. It has been used for thousands of years in Persian, Middle Eastern, Indian, and Mediterranean cultures-for cooking, cosmetics, medicine, and spiritual rituals. Rosewater carries the distinct, sweet scent of roses-light yet deeply floral. It's not overpowering like perfume but delicate, calming, and emotionally evocative. The most prized rosewater, especially in Iran, comes from Damask roses (Rosa damascena)-grown in cities like Kashan during their famous rose festival. These roses are known for their intense fragrance and oil content. Its floral aroma brings a delicate elegance and a feeling of nostalgia to traditional recipes. Rosewater is an essential flavor in many traditional dishes and desserts:
- Bastani Sonnati (Persian ice cream)
- Sholeh Zard (saffron rice pudding)
- Faloodeh (frozen noodle dessert)
- Baklava, Turkish delight, and many other sweets
Often added to tea, syrups, or used to scent rice and meats for special occasions