Bastani Nooni

Nutrition · per serving

Steps

1. 1

   Grind the saffron threads to a fine powder, then stir in the hot water and let it bloom for 2 minutes until deeply colored and fragrant. This quick infusion extracts maximum color and aroma in a short time.

   0.15 g saffron threads10 ml hot water
2. 2

   Place the vanilla ice cream in a chilled bowl and let it soften just enough to stir, 2 to 3 minutes at room temperature. Fold in the saffron infusion, rose water, and the 25 g finely chopped pistachios until evenly rippled through; do not overmix or the ice cream will melt too much.

   240 g good-quality vanilla ice cream0.15 g saffron threads10 ml hot water5 ml rose water25 g unsalted pistachios, finely chopped
3. 3

   Lay 1 wafer flatbread sheet on a board. Quickly spread the saffron pistachio ice cream over it in an even layer about 2 to 2.5 cm thick, leaving a small border. Top with the second wafer flatbread sheet and press very gently so the wafer adheres without cracking.

   2 large sheets (about 40 g total) wafer flatbread sheets240 g good-quality vanilla ice cream5 ml rose water25 g unsalted pistachios, finely chopped
4. 4

   Scatter the top lightly with the remaining 10 g chopped pistachios and the crushed dried rose petals, pressing a few pistachios into the edges if you like. For cleaner slices, place the sandwich in the freezer for 5 minutes to firm slightly.

   10 g unsalted pistachios, finely chopped1 g dried rose petals, crushed
5. 5

   Cut into 2 portions and serve immediately. The ideal texture is crisp wafer outside and softly elastic, aromatic ice cream inside.

Origin & History

Bastani Nooni is a beloved Iranian street and dessert-shop treat made by sandwiching bastani, often saffron- and pistachio-scented ice cream, between thin wafers. It builds on the flavors of bastani sonnati, the classic Persian ice cream known for saffron, rose water, and pistachios. The combination of floral perfume, nuts, and creamy ice cream is iconic in Persian sweets culture.