Persian Ice Cream

Many years ago, when I lived in London with my family, my close friend at school was a girl named Laleh. Her family had escaped Iran during the fall of the Shah in the 1970s and her favorite thing in the world believe it or not was grape Kool-Aid. Given that my parents worked for the Department of Defense, I had access to American goods and was able to bring it to her. However, in exchange I wanted the things she had such as rosewater scented cookies and more importantly, McDonald’s hamburgers and French fries from the only outlet that existed on Edgware Road in the city at the time. It was a big deal to me to have that taste from home (unallowed by my discerning mom), but I was also intrigued by the taste of the cookies that she brought from her former home in Tehran. Since that time, I have studied many books on Persian cuisine and have learned a great deal. One thing I adore is how Iranians make vanilla ice cream a great deal more interesting by simply adding a few more ingredients. To that end, I offer this amazing dessert idea that I know you will love as much as I do! It is scented with intoxicating ingredients fit for a King or Queen – rosewater, saffron, and pistachios. Beautiful.

Ingredients

1 lb. vanilla ice cream (I use Haagen Daz)

2 tbsps. rosewater

Large handful of chopped pistachios

Pinch of granulated sugar

12 cardamom pods

3 tbsps. saffron boiled in water (from ½ tsp of saffron)

Dried rose petals for decoration

1. Take the ice cream out of the freezer and leave it at room temperature for 10 minutes.

2. In a mortar and pestle take the cardamom pods and crush the pods to release the seeds. Remove the pods and crush the seeds further with some sugar into a fine powder.

3. Grind the saffron in the mortar and pestle and add a small amount of sugar. Carefully add 3 tbsps. boiling water and let sit until cooled. When ready, add to the cardamom mixture and add in the rosewater.

4. Take the vanilla ice cream and place it into a large bowl and take the cooled saffron mixture and add it in and mix it with the chopped pistachios.

5. Return the mixed ice cream to the container and freeze it again until hard for 4-5 hours. Serve sprinkled with dried rose petals.