Bastani Nooni

Ingredients

Instructions

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.

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.

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.

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.

5. 5

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

Nutrition per serving

Notes

• •If you can find traditional Persian noon-e bastani wafers, use them; otherwise use the thinnest unsweetened wafer sheets available.
• •Chill the bowl, spatula, and knife beforehand to keep the assembly neat.
• •A tiny pinch of extra saffron can be sprinkled on top for stronger aroma, but too much can make the flavor medicinal.
• •Serve immediately after the brief firming rest so the wafer stays crisp.

Background