Monthly Archives: February 2017

Media coverage in Washington Jewish Week


16649279_10110288069817431_381583196745829994_nCheck it out!


Persian style saffron and rosewater infused ice cream spiked with candied orange peels and pistachios (Parve)


Bear with me folks, I realize that this recipe is not the healthiest, but it is delicious and so rich that only a few spoonfuls will satisfy you (or in some ice-creamcases you might be tempted to eat the whole thing, which I take no responsibility for).

This recipe is inspired by a recipe that Reyna Simnegar has in her book, Persian Food for the Non-Persian Bride, with some slight modifications.

The recipe itself is super simple and the melding of flavors created is almost magical. A Persian friend told me that the melding of flavors in the dessert reminded him of his childhood in Iran.


  • 2 cups of a parve ice cream base – I use the Trader Joes vanilla parve ice cream. You can use a dairy based one as well, just make sure it’s not super sweet because you’re adding sugar to it.
  • 1/4 teaspoon of crushed saffron threads (about 12)
  • 1 cup of water
  • 2 teaspoons of rose water (I like Sadaf brand) [I happen to like rosewater, but feel free to omit or decrease this amount depending on your preference]
  • 1/4 cup roughly chopped pistachios
  • 1/4 cup of finely diced pieces of fresh orange rind (aim for pieces that are 1/4 inch)
  • 1/2 cup of sugar


  1. In a small pot set the water to boil. Once it begins to simmer add in the saffron threads, rose water, orange rind and sugar.
  2.  Turn heat down to a low-medium and let the mixture caramelize and thicken. Depending on your stove this will take about 15-20 minutes. Keep a close eye on the mixture to make sure it doesn’t burn and stir it every few minutes. Take off the heat once you notice that the mixture sticks to a spoon.
  3. Remove from the stove and pour the mixture into a glass bowl. It will continue to caramelize for a bit since it’s still hot.
  4. Add the chopped pistachios to the bowl and let it cool down to room temperature.
  5. Remove the ice cream from your freezer and let it melt a bit, you don’t want it to reach room temperature but you need it to be a more of a liquid so you can blend it easily.
  6. Combine the ice cream and syrup together, and mix very well until your ice cream is a golden yellow color and all of the pistachio pieces and orange rind is spread out  evenly.
  7. Refreeze for a few hours and then enjoy!