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 cases 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
- 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.
- 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.
- 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.
- Add the chopped pistachios to the bowl and let it cool down to room temperature.
- 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.
- 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.
- Refreeze for a few hours and then enjoy!