There’s something magical that happens when carrots hit the grill. Their natural sweetness intensifies, they soften to crisp-tender, and the edges char to a pleasant smokiness. With a bold drizzle of green chile-herb sauce and a creamy swoosh of labneh underneath? You’ve got a beautiful side dish that steals the show. 

I first tried grilling carrots when hosting houseguests for a meal of chicken spiedini, and I worried we didn’t have enough food. But we did have a massive bag of carrots in the fridge! I halved them lengthwise and tossed them with a little oil and some spices. Once they had nice grill marks, I piled them onto a plate with a couple of things I already had in the fridge: creamy labneh and some jalapeño zhoug. The result was sweet and smoky, creamy and spicy; a great summer side dish! 

Serve them with grilled chicken or lamb, or pile them onto a platter for a summery vegetarian centerpiece. Bonus: The leftovers add great smoky-sweet flavor to a salad or a grain bowl.

What’s in Grilled Carrots?

This carrot recipe is packed with flavor thanks to just a few spice cabinet staples, and a couple of optional upgrades that really take it over the top. Here’s everything you’ll need:

• Carrots: Grilling lightly chars the natural sugars in carrots, giving them a deep, caramelized flavor and smokiness. The first time I cooked this I only had carrots that were more than an inch thick and ended up quartering them, which worked fine. If you’ve got skinny carrots, feel free to grill them whole or halve them. One way or another, you want all the pieces to be about the same width so they cook evenly. 
• Extra virgin olive oil helps the carrots brown as they cook on the grill, and it acts as the glue to help the seasonings stick! 
• Garlic powder adds depth and savory flavor without the risk of burning. Feel free to substitute fresh minced garlic, if you prefer. The finer the pieces, the better chance they have of clinging to the carrots and not falling off.
• Ground coriander: Earthy and slightly citrusy, it pairs perfectly with the sweetness of the carrots.
• Ground cumin: A warm, smoky spice that works well with the grilled flavor and the zhoug.
• Kosher salt and black pepper: Essential for bringing out the natural flavor of the carrots and enhancing the spices.
• Labneh (optional): Thick, tangy, and creamy, labneh makes a plush bed for the carrots. If you can’t find it, it’s easy to make it yourself.
• Zhoug (optional) gives this dish a vibrant green chili kick. Feel free to substitute chermoula, which is less spicy. Carrot top pesto would also make a perfect drizzle!
• Chopped roasted pistachios are optional, but they add crunch and a buttery nuttiness. Feel free to use already roasted, salted ones from the snack aisle. 

How to Cook Carrots on the Grill

This easy dish is one of those recipes that looks impressive but it’s simple to put together. If you have a grill basket, you might find you appreciate using it for this recipe, especially if you’re working with skinny, whole carrots that are prone to rolling through the grates of your grill! With or without it, here’s how to make these grilled carrots: 

• Preheat the grill. Heat your gas grill or grill pan to medium-high (about 400°F), and brush the grates clean. If using a charcoal grill, bank the coals to one half of the grill so you have zones for direct and indirect cooking. 
• Season the carrots. Peel 1 1/2 pounds carrots, and halve or quarter them if they’re thick. On a rimmed baking sheet, toss carrots with 2 tablespoons extra virgin olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, and a generous pinch each of kosher salt and black pepper.
• Grill the carrots. Arrange the carrots cut side down directly on the hot grill grates, then close the lid and cook for 8 to 10 minutes, checking often, until nicely marked. Flip and grill for another 8 to 10 minutes, until tender and lightly charred in spots. If the carrots are browning too much, transfer them to indirect heat. Remove carrots from the grill. 
• Finish and serve. Spread 1 cup labneh on the base of the platter and arrange the grilled carrots on top. Drizzle with zhoug and garnish with roasted pistachios, if you like.

What to Serve with Grilled Carrots

I love serving these carrots as a side for any grilled meat, especially chicken or lamb. I think the yogurt flavor of the sauces would make them especially delicious alongside grilled chicken kofte or grilled whole chicken. Smoky, minty grilled lamb chops would be such a good match with the flavor of the zhoug and the sweet carrots. 

Making a vegetarian grilled feast? Pair these carrots with some other colorful salads made with grilled vegetables. I love our grilled zucchini salad with herbs or grilled eggplant salad with za’atar pita chips. While you watch the grill you can cook some falafel in the air fryer to round out the colorful spread. 

More Delicious Carrot Recipes

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Carrot Salad with Pistachios, Dates, and Tahini Dressing

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Roasted Carrot Hummus with Spicy Harissa

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Roasted Rainbow Carrots with Dukkah, Garlicky Yogurt and Mint

Sides and Small Plates

Roasted Carrots with Sumac and Lemon Zest

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Grilled Carrots with Labneh and Zhoug

Smoky, sweet, and spiced, these grilled carrots with creamy labneh and a vibrant drizzle of zhoug make for an unexpected summer side that’s an easy addition to any meal cooked on the grill. 

Course Side, Side Dish

Cuisine American/Mediterranean, Middle Eastern/Vegetarian

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 165kcal

Author Emily Teel

Ingredients

• 1 1/2 pounds carrots, peeled and halved lengthwise (or quartered if thick)
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Kosher salt and black pepper
• 1 cup Labneh (optional)
• Zhoug sauce (optional)
• Chopped roasted pistachios (optional)

Instructions

• Preheat the grill. Heat your gas grill or grill pan to medium-high (about 400°F), and brush the grates clean. If using a charcoal grill, bank the coals to one half of the grill so you have zones for direct and indirect cooking.
• Season the carrots. On a rimmed baking sheet, toss the carrots with olive oil, garlic, coriander, cumin, and a generous pinch each of kosher salt and black pepper.
• Grill the carrots. Arrange the carrots cut side down directly on the hot grill grates. Close the lid and cook for 8 to 10 minutes, checking often, until nicely marked. Flip and grill for another 8 to 10 minutes, until tender and lightly charred in spots. If the carrots are browning too much, transfer them to indirect heat. Remove carrots from grill.
• Finish and serve. Spread labneh on the base of the platter and arrange the grilled carrots on top. Drizzle with zhoug and garnish with roasted pistachios, if you like.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and coriander used in this recipe.

Nutrition

Calories: 165kcal | Carbohydrates: 18.6g | Protein: 6.9g | Fat: 7.7g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.2g | Trans Fat: 0.003g | Cholesterol: 2.5mg | Sodium: 281.6mg | Potassium: 627mg | Fiber: 4.9g | Sugar: 9.7g | Vitamin A: 28421.6IU | Vitamin C: 10.1mg | Calcium: 116.2mg | Iron: 0.8mg

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Stuffing vegetables has long been a cherished tradition in the history of Mediterranean food, and these Grilled Stuffed Peppers are a summer-ready option you can make outside!

I’m always on the lookout at the farmers market for plump, vibrant peppers to stuff with whatever grains or proteins I have on hand. Colorful bell peppers cradle a hearty, savory-sweet filling made with lean ground chicken, nutty freekeh, warm Mediterranean spices, toasted almonds, and bits of dried fruit.

A little cheese melts over the peppers on the grill, creating a melty, bubbly crust, while the open flame adds irresistible smoky flavor and a hint of char. The result? A nourishing main dish you can prep ahead of time and grill when you’re ready to serve.

What is in Grilled Stuffed Peppers? 

This list may appear extensive, but it mainly consists of spices. Don’t leave any out—this is where the flavor comes from.

• Extra virgin olive oil is used to sautée the onion, garlic, and chicken. Always choose a good–quality extra virgin olive oil for optimum flavor. 
• Onion and garlic cook down into a sweet aromatic base note for the filling. 
• Ground chicken adds protein to make this stuffed pepper recipe a complete meal. If you have a choice, opt for ground dark meat chicken. It contains slightly more fat, which enhances the flavor and stays the peppers juicier as cook. Feel free to substitute ground turkey. 
• Salt: It’s important to season the filling to ensure a finished dish with enhanced flavors. 
• Sugar: Just a bit of sugar helps balance the spices in the filling. 
• Spices: Ground cumin adds a complex citrusy, savory flavor. Ground cinnamon adds a sweet note that complements the freekeh and chicken. Ground cloves are warm and aromatic, and sweet paprika adds lots of color and a touch of warmth without the heat. Freshly ground black pepper adds earthiness and warmth.
• Freekeh is a smoked grain that adds substance and a mild smoky flavor to the filling. You can also substitute cooked brown rice,  barley, farro, or any other cooked whole grain of your choice.
• Slivered toasted almonds add a nutty flavor and a great crunch. You could substitute with toasted pine nuts or cashews (or a combination). 
• Dried fruit: A combination of chopped dried apricots and either currants adds a pleasant sweetness and a chewy texture contrast to the filling. If you can’t find currants, feel free to substitute raisins. 
• Parsley: Chopped Italian parsley, both mixed into the filling and sprinkled on top of the finished dish adds a pop of green color and freshness.
• Parmesan cheese adds a savory, nutty flavor that complements the sweet elements of the dish. Feel free to add more if you like. 
• Bell peppers are the star! I like using red and yellow bell peppers in this stuffed pepper recipe because they have a sweet flavor. Using green peppers yields a more savory result. Use any color you like.
• Mozzarella cheese melts nicely in the heat of the grill, securing the pepper filling under a rich, creamy, blanket. It’s the perfect finishing touch for these peppers. You can use any melting cheese you like. 
• Lemon added just before serving adds freshness and helps bring together all the flavors. 

Ingredient Spotlight

Freekeh (pronounced free-kah) is an ancient grain that’s been a Mediterranean pantry staple for centuries! It’s green wheat that’s harvested early, then roasted over open fires, and cracked. Once simmered, it has a smoky, nutty flavor and pleasantly chewy texture.

For these stuffed peppers, you’ll need about 1/2 cup of dry freekeh. Once cooked, that’ll make about 1 1/2 cups. I generally like to cook it in larger batches. It’s perfect as the base for an herby grain salad or for adding to chicken soup. 

• READ MORE: Why You Should Eat Whole Grains
• TRY IT: Freekeh from Turkey

How to Make Grilled Stuffed Peppers

This recipe consists of two essential steps: preparing the filling and grilling the final dish to perfection. Here’s a detailed guide on how to create this delicious meal.

• Cook the freekeh: Add 1/2 cup freekeh to a fine mesh sieve and rinse under cold water. Transfer to a medium-sized saucepan. Add 1 1/4 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover the saucepan, and let it simmer for 20 to 30 minutes, or until soft but still slightly chewy. Once cooked, drain any excess liquid and set the freekeh aside to cool.
• Sauté the Aromatics: Heat 1/3 cup extra virgin olive oil over medium heat in a wide, heavy-bottomed skillet. Add 2 cups finely diced onion (1 large) onion and 2 minced garlic cloves to the pan, and cook, stirring often until soft, translucent, and aromatic, about 8 to 10 minutes. 
• Cook the Chicken: Add 1 pound (450g) ground chicken to the pan and break it apart as it cooks. Let it cook for about 10 minutes, stirring occasionally, until the chicken is no longer pink.
• Season the Chicken: Season the chicken mixture generously with salt, then add 1 teaspoon sugar, 1 teaspoon freshly ground black pepper, 1 1/4 teaspoons ground cumin, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, and 1 teaspoon sweet paprika. Mix thoroughly to ensure that the spices coat the chicken evenly. Allow it to cook until aromatic for another 5 minutes, or until the chicken is fully cooked. It will be a relatively dry mixture. 
• Combine the filling: Remove the skillet from the heat and add 1 1/2 cups cooked freekeh or brown rice, 1/2 cup slivered toasted almonds, 1/2 cup chopped dried apricots, 1/4 cup currants or raisins, 1/4 cup finely chopped parsley, and 1/2 cup grated Parmesan cheese. Mix well to combine. Taste the filling and adjust the seasoning with more salt as needed.
• Stuff the peppers: Halve lengthwise and seed 2 red and 2 yellow bell peppers. Using a spoon, carefully pack the filling into each pepper half, pressing down gently to maximize the filling inside each one. 
• Get ready to grill. Light coals or preheat the outdoor grill to medium-high heat. Bank coals or configure burners to have cooking zones for both direct and indirect heat. 
• Grill the peppers. Place peppers onto the hot grill grates over direct heat. Grill until the skins of the peppers are beginning to pick up color and blacken in spots, 3 to 5 minutes. As they are ready, transfer them to the area of the grill for indirect cooking. Once all peppers are ready, close the grill and continue to cook until the peppers have softened and absorbed the smoky flavors and the filling on top appears somewhat toasted, about 10 to 15 minutes more. 
• Finish and serve: Sprinkle 1 1/2 cups grated mozzarella cheese over the peppers. Close the grill and cook until the cheese has melted, about 5 more minutes. Use a spatula and tongs together to transfer the peppers to a serving dish so as not to squeeze the filling out with tongs alone. Garnish peppers with a drizzle of lemon juice and sprinkle with more chopped parsley. 

Make it Your Own

This dish is highly versatile. Here are a few ideas to customize it and some tips for easy make-ahead preparation.

• Try a different fruit: Substitute dried cranberries for the apricots. 
• Make it vegetarian: To create a hearty vegetarian version, omit the chicken and either increase the quantity of the cooked freekeh or rice, or add a couple of cups of drained cooked lentils. Either one is a good option to contribute a satisfying chewiness that mimics the texture of meat.
• Try it with beef: If you prefer red meat, substitute a pound of ground beef for the chicken. 
• Spice it up: If you enjoy a bit of heat, use hot paprika in place of sweet or add some crushed red chili flakes along with the spices. Adjust the amount according to your liking.
• Make it ahead: This dish is perfect for meal prep. Prepare the filling and stuff the peppers, and keep them refrigerated until you’re ready to grill. 
• Make it mini: Consider using mini bell peppers for a delightful meze option. Stuff them with your filling and serve them as bite-sized appetizers, perfect for entertaining or as part of a larger spread. 

What to Serve with Grilled Stuffed Peppers

This dish offers a wonderful smoky and spiced flavor profile. Consider pairing it with a fresh Greek salad, loaded with crisp vegetables and tangy feta for a refreshing crunch.

For something lighter, try it with Maroulosalata (Greek Lettuce Salad), a refreshing Greek lettuce salad with herbs and a bright lemony dressing. 

More Stuffed Pepper Recipes

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Stuffed Peppers, Greek Style (Video & Tutorial)

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Italian Stuffed Peppers

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Grilled Stuffed Peppers

Grilled stuffed peppers with a sweet, smoky filling of nutty freekeh, spiced chicken, dried fruit, crunchy almonds, and a layer of melty mozzarella make for a hearty main course, no need to turn on the oven! 

Course Dinner, Entree or Side Dish

Cuisine American/Mediterranean, Middle Eastern

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8

Calories 281.8kcal

Author Ruth Bardis

Ingredients

• 1/2 cup freekeh or brown rice
• Extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 garlic cloves, minced
• 1 pound ground chicken
• Kosher salt
• 1 teaspoon sugar
• 1 teaspoon black pepper
• 1 1/4 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground clove
• 1 teaspoon paprika
• 1/2 cup slivered almonds, toasted
• 1/2 cup chopped dried apricots
• 1/4 cup currants or raisins
• 1/4 cup finely chopped parsley, plus more for garnish
• 1/2 cup grated parmesan cheese
• 2 yellow bell peppers, halved lengthwise and seeded
• 2 red bell peppers, halved lengthwise and seeded
• 1 1/2 cups grated mozzarella cheese
• Lemon juice, to serve

Instructions

• Cook the freekeh: Place 1/2 cup freekeh in a fine mesh strainer. Rinse it thoroughly under cold running water to remove any debris. Transfer the rinsed freekeh to a medium-sized saucepan. Add 1 1/4 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover the saucepan, and let it simmer for 20 to 30 minutes, or until soft but still slightly chewy. Once cooked, drain any excess liquid and set the freekeh aside to cool.
• Sauté the aromatics. Heat about 1/4 cup olive oil over medium heat in a wide, heavy-bottomed skillet. Add the onion and garlic to the pan, and cook, stirring often until soft, translucent, and aromatic, about 8 to 10 minutes.
• Cook the chicken. Add the ground chicken to the pan and break it apart as it cooks. Let it cook for about 10 minutes, stirring occasionally, until the chicken is no longer pink.
• Season the chicken. Season the chicken mixture generously with salt, then add sugar, pepper, cumin, cinnamon, clove, and paprika. Mix thoroughly to ensure that the spices coat the chicken evenly. Allow it to cook until aromatic for another 5 minutes, or until the chicken is fully cooked. It will be a relatively dry mixture.
• Combine the filling. Remove the skillet from the heat and add the cooked freekeh, almonds, apricots, currants, parsley, and Parmesan cheese. Mix well to combine. Taste the filling and adjust the seasoning with more salt as needed.
• Stuff the peppers. Using a spoon, carefully pack the filling into each pepper half, pressing down gently to maximize the filling inside each one.
• Get ready to grill. Light coals or preheat the outdoor grill to medium-high heat. Bank coals or configure burners so as to have cooking zones for both direct and indirect heat.
• Grill the peppers. Place peppers onto the hot grill grates over direct heat. Grill until the skins of the peppers are beginning to pick up color and blacken in spots, 3 to 5 minutes. As they are ready, transfer them to the area of the grill for indirect cooking. Once all peppers are ready, close the grill and continue to cook until the peppers have softened and absorbed the smoky flavors and the filling on top appears somewhat toasted, about 10 to 15 minutes more.
• Finish and serve. Sprinkle the mozzarella cheese over the peppers. Close the grill lid and let it cook for until the cheese has melted, about about 5 more minutes. Use a spatula to transfer the peppers to a serving dish so as not to squeeze the filling out with tongs. Garnish peppers with a drizzle of lemon juice and chopped parsley.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, paprika and freekeh used in this recipe.
• To Toast the Almonds: Place the almonds in a medium-sized skillet over medium heat, for about 3 to 5 minutes until the almonds are light brown and fragrant. Stir or toss frequently.
• Storage: Store cooled peppers in a sealed container in the refrigerator for 2-3 days. Reheat uncovered in the oven before serving.

Nutrition

Calories: 281.8kcal | Carbohydrates: 20.4g | Protein: 19.5g | Fat: 14.8g | Saturated Fat: 5.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 70.8mg | Sodium: 283.2mg | Potassium: 720.4mg | Fiber: 3.8g | Sugar: 8.4g | Vitamin A: 1768.3IU | Vitamin C: 98.7mg | Calcium: 215.8mg | Iron: 2mg

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The post Grilled Stuffed Peppers with Spiced Chicken and Freekeh appeared first on The Mediterranean Dish.

If you’ve never had bastani sonnati, golden-hued Persian ice cream, you’re in for a treat! Imagine the most luxurious frozen custard scented with delicate rose water and cardamom, stained golden with aromatic saffron, and studded with pistachios and dried rose buds. Once I tried this gorgeous dessert at Delbar and Rumi’s Kitchen, two of my favorite Persian restaurants, I knew I had to make it at home.

Saffron and rose ice cream may sound fancy, but my no-churn version is pretty simple. I make a custard, fold it into whipped cream, and freeze it. You don’t even need an ice cream maker!

It’s perfect for summer gatherings as a cool and unexpected dessert served in a beautiful fluted goblet. I find the flavors to be delicate and well-balanced, but you could also take it to the next level and add a drizzle of honey on top. It’s as beautiful to look at as it is delicious to eat! 

What’s in Persian Ice Cream?

This stunning frozen dessert requires simple but high-impact ingredients to yield its signature golden color and distinctive flavor.

• Egg yolks, cooked with sugar and milk, thicken the rich custard base of the ice cream, giving it the silkiest texture, even without churning. 
• Sugar adds sweetness and reduces the likelihood of ice crystals forming, resulting in a soft, scoopable texture. You can use raw or white sugar. Using raw sugar will add a whisper of caramel-like flavor. 
• Whole milk acts as the liquid base. Because the color and aroma compounds of saffron are water-soluble, the milk carries its flavor throughout the custard. 
• Saffron gives the ice cream its golden hue and signature earthy, floral aroma.
  • READ MORE: See our full guide to buying, preparing, and storing saffron here.
  • TRY IT: Saffron grown high in Morocco’s Atlas Mountains
• Kosher salt: Just a tiny pinch of salt enhances all the other flavors in the ice cream. 
• Rose water: Adds a delicate floral flavor that’s traditional in Persian desserts, including Persian Love Cake and Faloodeh, Persian granita. More on this lovely ingredient below. 
• Vanilla extract acts as a background player. Just a splash adds depth and warmth.
• Ground cardamom brings a subtly spicy, citrusy note that complements the floral flavor of the rose water and the earthy saffron.
• Heavy cream: Whipped cream folded into the cooled custard helps the mixture stay soft once frozen. Incorporating air helps give the finished ice cream a fluffy texture.  
• Pistachios: Lightly crushed pistachios add dynamic texture and nutty flavor contrast.
• Dried roses (optional) add beauty and texture. Look for them amidst the loose-leaf herbal teas! 
• Honey: An optional final drizzle of honey over top of the scooped ice cream adds a little extra sweetness. Any honey will do, but I like to use a wildflower honey for this recipe to complement the rose water. 

Ingredient Spotlight

A great quality rose water is key for making Persian ice cream. For the best flavor, use 100 percent natural distilled rose water, which is clear and has a delicately fragrant aroma. Avoid rose water that is pink or artificially flavored, which can overwhelm and ruin the flavor of the ice cream. Rose water should be the only ingredient listed, with no additives, sugar or alcohol.

• READ MORE: What is Rose Water and How Do You Use It?
• TRY IT: Rose Water distilled from rose petals in Lebanon

How to Make Persian Ice Cream 

This no-churn saffron ice cream takes a little patience, but the steps are simple and the result is rewarding. Here’s how to make it. 

Make and Chill the Custard

• Combine the egg yolks and sugar. Fill a large bowl about one-third with ice water. In a medium bowl, add 6 large egg yolks and 1/2 cup of raw cane sugar or granulated sugar. Whisk until the mixture is pale, 3 to 4 minutes.
• Flavor the milk. In a medium saucepan, combine 2 cups whole milk, 1/2 teaspoon saffron threads, a tiny pinch of salt (about 1/8 teaspoon), and the remaining 1/4 cup sugar. Set the saucepan over medium-low heat and bring the mixture to a simmer, whisking continuously until the sugar has dissolved. Remove from the heat.
• Make the custard. In a slow, thin, and steady stream, add the milk mixture to the egg yolk mixture, whisking constantly. Once everything is combined, return the mixture to the saucepan. Cook over low heat, stirring, until the mixture has thickened to the consistency of syrup (it should lightly coat the back of the wooden spoon). This could take up to 15 minutes. Watch carefully and don’t let it boil!
• Cool and flavor the custard. Pour the custard back into the medium bowl and set the bowl inside the large bowl of ice water (make sure the ice water doesn’t get into your custard). Stir the custard until it has cooled, then stir in 1 to 2 tablespoons rose water, 1/2 teaspoon vanilla extract, and 1/4 teaspoon ground cardamom. Remove the custard bowl from the ice bath and place in the freezer for 20 to 30 minutes to cool quickly, or cover and refrigerate for 1 hour or overnight.

Combine and Freeze

• Beat the cream. Pour 1 cup well-chilled heavy cream into a large bowl (if using a hand mixer) or into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium until silky, stiff peaks form. Take care not to over-whip the cream.
• Combine the ice cream. Use a rubber spatula to fold the cooled custard carefully and slowly into the whipped cream. Once combined, fold in 1/4 cup of crushed pistachios.
• Freeze the ice cream. Pour the ice cream into a 9-by-5-inch loaf pan and smooth the top with your spatula. Sprinkle the remaining 1/4 cup pistachios and a small handful of dried rose buds and petals (if using) on top. Cover the surface flush with plastic wrap or parchment paper and freeze until the mixture is firm, about 6 hours.
• Serve. Remove the ice cream from the freezer and allow it to sit at room temperature for 5 to 10 minutes to soften enough to scoop. Serve scoops of the ice cream in bowls, and if you like it a bit sweeter, add a drizzle of warmed honey on top.

How to Make Shortcut Saffron and Rose Ice Cream

In a pinch, try my cheater’s version using store-bought vanilla ice cream. Start by crushing the saffron with a mortar and pestle. Then add the saffron to the rose water, allowing it to bloom. Mix the saffron-infused rose water, the cardamom, and pistachios into 2 quarts of softened vanilla ice cream. Transfer the mixture to the 9-by-5-inch loaf pan and freeze, covered with plastic wrap, for a couple of hours, until firm. 

Make it Your Own

You can use this no-churn saffron ice cream recipe as a base and adjust the mix-ins to your preference. Here are some other ways I’d like to experiment with it.

• Add more floral essence: Swap some or all of the rose water with orange blossom water for a slightly citrusy, fragrant twist that still stays true to Middle Eastern flavors.
• Infuse with vanilla bean: Use the seeds from one vanilla bean in place of extract for a deeper, more aromatic vanilla flavor.
• Swap the nuts: Replace pistachios with toasted slivered almonds or chopped walnuts for a different texture and earthy flavor.
• Fold in chewy mix-ins: Replace the pistachios and roses with small bits of Turkish delight, candied citrus peel, or even chunks of halva to change it up. 
• Churn it in an ice cream maker: Skip the step of whipping the cream, and instead incorporate the cream directly into the custard. Then churn the mixture in an ice cream maker according to the manufacturer’s instructions. Note that this recipe makes about 2 quarts of finished ice cream, so depending on the volume of your ice cream maker you may need to churn it in 2 batches. 

What to Serve with Persian Ice Cream (Bastani Sonnati)

This elegant Persian ice cream makes a beautiful finish to any summer meal, especially when paired with other Mediterranean and Middle Eastern flavors. Serve it after a grilled feast like our Joojeh Kabob (Persian Saffron and Yogurt Chicken Kabobs) or Shish Tawook. It’s also a lovely way to finish a meal of braised Persian-style lamb shanks and dill-fava bean rice. The delicate floral notes of the ice cream are a refreshing contrast to these savory flavors. 

For a special occasion or afternoon tea, pair bastani sonnati with Ma’amoul date cookies or a platter of Turkish delight, halva, fresh fruit, and strong brewed Arabic mint tea. The rose and saffron in the ice cream echo the aromatic notes in these classic treats, making for a lovely dessert spread.

How to Store

Store leftover Bastani Sonnati in the freezer with plastic wrap or parchment paper pressed to the surface for up to a week. Though it’s still fine to eat after that, it tends to form ice crystals as time goes on, so I think it’s best when finished sooner. When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly for the best texture.

More Rose-Infused Desserts

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Faloodeh (Persian Rose and Lime Granita with Vermicelli)

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Persian Ice Cream with Saffron, Pistachios, and Rose (Bastani Sonnati)

Delicately floral and rich with saffron, cardamom, rose, and pistachios, this no-churn Persian ice cream is a show-stopping dessert with a creamy, scoopable texture.

Course Dessert

Cuisine Persian

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Chilling Time 6 hours hours 30 minutes minutes

Total Time 7 hours hours 5 minutes minutes

Servings 8 (2 quarts)

Calories 298.3kcal

Author Suzy Karadsheh

Ingredients

• 6 large egg yolks
• 3/4 cup raw cane sugar or granulated sugar, divided
• 2 cups whole milk
• 1/2 teaspoon saffron threads
• Kosher salt
• 1 to 2 tablespoons rose water
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cardamom
• 1 cup heavy cream
• 1/2 cup lightly crushed pistachios, divided
• Dried rosebuds (optional)
• Honey, for serving (optional)

Instructions

• Combine the egg yolks and sugar. Fill a large bowl about one-third with ice water. In a medium bowl, add the egg yolks and 1/2 cup of the sugar. Whisk until the mixture is pale, 3 to 4 minutes.
• Flavor the milk. In a medium saucepan, add the whole milk, saffron threads, a tiny pinch of salt (about 1/8 teaspoon), and the remaining 1/4 cup sugar. Set the saucepan over medium-low heat and bring the mixture to a simmer, whisking continuously until the sugar has dissolved. Remove from the heat.
• Make the custard. In a slow, thin, and steady stream, add the milk mixture to the egg yolk mixture, whisking the entire time. Once everything is combined, return the mixture to the saucepan. Cook over low heat, stirring with a wooden spoon or rubber spatula, until the mixture has thickened to the consistency of syrup (it should lightly coat the back of the wooden spoon). This could take up to 15 minutes. Watch carefully and don’t let it boil!
• Cool and flavor the custard. Pour the custard back into the medium bowl and set the bowl inside the large bowl of ice water (make sure the ice water doesn’t get into your custard). Stir the custard until it has cooled, then stir in the rose water, vanilla, and cardamom. Remove the custard bowl from the ice bath and place in the freezer for 20 to 30 minutes to cool quickly, or cover and refrigerate for 1 hour or overnight.
• Beat the cream. Pour the cream into a large bowl (if using a hand mixer) or into the bowl of a stand mixer fitted with the whisk attachment and beat on medium until silky, stiff peaks form. Take care not to over-whip the cream.
• Combine the ice cream. Use a rubber spatula to fold the cooled custard carefully and slowly into the whipped cream. Once combined, fold in 1/4 cup of the pistachios.
• Freeze the ice cream. Pour the ice cream into a 9-by-5-inch loaf pan and smooth the top with your spatula. Sprinkle the remaining 1/4 cup pistachios and the dried roses (if using) on top. Cover the surface flush with plastic wrap and freeze until the mixture is firm, about 6 hours.
• Serve. Remove the ice cream from the freezer and allow it to sit at room temperature for 5 to 10 minutes to soften enough to scoop. Serve scoops of the ice cream in bowls, and if you like it a bit sweeter, add a drizzle of warmed honey on top.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the cardamom, rose water, saffron, and honey used in this recipe.
• For Shortcut Saffron Ice Cream: In a pinch, try my cheater’s version using store-bought vanilla ice cream. Start by crushing the saffron with a mortar and pestle. Then add the saffron to the rose water, allowing it to bloom. Mix the saffron-infused rose water, the cardamom, and pistachios into softened vanilla ice cream. Transfer the mixture to the 9-by-5-inch loaf pan and freeze, covered with plastic wrap, for a couple of hours, until firm.
• For best flavor, use 100 percent natural distilled rose water, which is clear and has a delicately fragrant aroma. Avoid rose water that is pink or artificially flavored, which can overwhelm and ruin the flavor of the ice cream. Look at the ingredient list: Rose water should be the only ingredient listed, with no additives or sugar.

Nutrition

Calories: 298.3kcal | Carbohydrates: 25.1g | Protein: 6.6g | Fat: 19.9g | Saturated Fat: 9.7g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 6.6g | Cholesterol: 186.7mg | Sodium: 38.4mg | Potassium: 213.7mg | Fiber: 0.8g | Sugar: 23.2g | Vitamin A: 750.8IU | Vitamin C: 0.4mg | Calcium: 120.8mg | Iron: 0.7mg

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The post Persian Ice Cream with Saffron, Pistachios, and Rose (Bastani Sonnati)  appeared first on The Mediterranean Dish.

A staple in Persian cuisine, Mast O’Khiar (sometimes spelled: Maast O’Khiar) is always featured on menus at Persian restaurants or at family gatherings. It is either eaten as a starter with fluffy flatbreads or as a condiment alongside main dishes such as kebabs or rice and stew dishes. I don’t think I have ever been to a Persian family gathering where Mast O’Khiar hasn’t been served!

The Difference Between Mast O’Khiar and Tzatziki

While there are similarities—the mix of yogurt, grated cucumber, garlic, and olive oil—between Greek Tzatziki and Mast O’Khiar, there are also differences.

Dried mint gives Mast O’Khiar a concentrated and slightly earthy flavor compared to the use of sweet, fresh mint or dill in tzatziki. Using lime juice instead of the white vinegar typical in tzatziki adds a soft, vibrant tang to the dip and balances the other flavors.

What is in Mast O’Khiar?

If this cucumber dip recipe sounds familiar, it’s because you have probably eaten something similar before. Many countries across Europe and the Middle East have their own version: tzatziki (the Greek version), Cacik (the Turkish version), Talattouri (the Cypriot version), Jaan-e-ama (the Afghan version). It’s a dish beloved cross-culturally because it’s an easy-to-make, versatile condiment. Here’s everything you’ll need for this beautifully simple cucumber dip recipe:

• Plain Greek yogurt acts as the base of this cucumber dip. Choose Greek yogurt; regular yogurt is too runny for this recipe and will not result in a creamy dip. Use store-bought or make your own. 
• Cucumber adds texture, color, and refreshing flavor. I recommend using an English cucumber because they have fewer, smaller seeds, which makes them less watery. Their skins are thin, so you don’t have to peel them. The flecks of the darker green skin add a lovely visual to the dip. To use slicing cucumbers with waxy skin, peel them completely, and use a spoon to scrape out the large seeds. You can use Persian cucumbers for this recipe, but because they’re so small, they may be awkward to grate.
• Dried mint: Make sure the aroma of the dried mint is powerful and the color is green (not brown). It’s a key flavor element in this recipe and a cheerful sprinkle on top, too. 
• Garlic: Feel free to leave out the garlic or substitute garlic powder if raw garlic is hard on your stomach. Alternatively, feel free to increase the amount if you want a more fiery dip.
• Lime juice adds a subtle citrus flavor, which complements the mint. You can also use lemon if lime is not available; lime is just my own personal preference. 
• Extra virgin olive oil, both stirred in and drizzled on top of the finished cucumber dip, adds richness to contrast the tang of the yogurt and the mild bitterness of the cucumber. 
• Salt and freshly ground black pepper are key seasonings that lift the flavor of the dip.

How to Make Mast O’Khiar

It’s easy to put this cucumber dip together, but leave enough time for it to chill in the fridge for an hour. This time softens the flavor of the raw garlic and allows the flavor of the dried mint to bloom into the yogurt. Follow this step-by-step guide to put this beloved Persian cucumber dip together. 

• Grate the Cucumber. Using a box grater, coarsely grate 1 English cucumber (skin left on). Then, either using your hands or a muslin cloth, squeeze the juice out of the grated cucumber until you have squeezed most of the liquid out.
• Mix with the Greek Yogurt. Add the grated cucumber to 3 cups of Greek yogurt in a mixing bowl. 
• Season and chill. Add 2 minced garlic cloves, 2 teaspoons dried mint, juice of 1/2 lime, 1 tablespoon extra virgin olive oil, and a good pinch (about 1/2 tablespoon each) salt and pepper. Stir until evenly distributed. Taste and adjust seasoning to taste. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
• Garnish and Serve. Remove the yogurt mixture from the fridge, stir, and spoon it into a serving dish, spreading it into an even layer using the back of the spoon. Sprinkle it with more dried mint and drizzle with a little more olive oil. Serve with fluffy pita for dipping, if you like. 

Make it Your Own

Traditionally, this cucumber dip was made with finely chopped cucumber, so if you don’t have a box grater, chop away! Here are two other ways to customize this recipe. 

• Add toppings: Some Persians add roughly chopped pistachios and/or walnuts with raisins and dried rose petals to their Mast O’Khiar. This version adds a sweetness and new textures to this dip.
• Add chili powder: I have previously varied this recipe by adding Aleppo pepper flakes to it, which adds a little mild heat and color. 

What to Serve with Mast O’Khiar Cucumber Dip

If this dish is being served as a starter, then it pairs well flatbreads such as pita bread or Persian Barbari bread. 

Persians are also partial to dipping potato chips in their Mast O’Khiar. Why not try making pita chips as an alternative and healthier version?

You can also serve this dish as an accompaniment to Kebabs such as Joojeh Kabob (Persian saffron chicken kebabs); or with Persian rice dishes such as Adas Polo or Baghali Polo (dill and fava bean rice) and Mahiche (braised lamb shanks).

More Yogurt-Based Dip Recipes

Appetizer and Mezze

Spinach Greek Yogurt Dip Recipe with Walnuts

Vegetarian

Greek Tomato Fritters with Sun-Dried Tomato Yogurt Dip

Dips and Condiments

Spinach Vegetable Dip with Pistachios and Zhoug

Greek

Easy Tzatziki Sauce Recipe

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Mast O’Khiar (Persian Yogurt and Cucumber Dip)

A luxuriously creamy, yet healthy cucumber dip to eat as a starter or alongside mains such as grilled meats or Persian rice dishes.

Course Condiment, Dip, Dips and Appetizers, Sauce/Dip

Cuisine Mediterranean, Persian

Diet Vegetarian

Prep Time 15 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8

Calories 54.1kcal

Author Mersedeh Prewer

Ingredients

• 1 English cucumber
• 3 cups plain Greek yogurt
• 2 garlic cloves, finely minced
• 2 teaspoons dried mint, plus more to serve
• 1/2 lime, juiced
• 1 tablespoon extra virgin olive oil, plus more to serve
• salt
• freshly ground pepper
• pita bread, to serve

Instructions

• Grate the cucumber. Using a box grater, coarsely grate the cucumber. Then, either using your hands or a muslin cloth, squeeze the juice out of the grated cucumber until you have squeezed most of the liquid out.
• Mix with the Greek yogurt. Add the grated cucumber to 3 cups of Greek yogurt in a mixing bowl.
• Season and chill. Add the garlic, dried mint, lime juice, olive oil, and a good pinch (about 1/2 tablespoon each) salt and pepper. Stir until evenly distributed. Taste and adjust seasoning to taste. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
• Garnish and Serve. Remove the yogurt mixture from the fridge, stir, and spoon it into a serving dish, spreading it into an even layer using the back of the spoon. Sprinkle with dried mint and drizzle with olive oil. Serve with fluffy pita for dipping, if you like.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.

Nutrition: This recipe makes approximately 3 cups, and the nutrition assumes 6 tablespoons per person.

Storage: Store Mast O’Khiar in the fridge in an airtight container and use it within 5 days.

Nutrition

Calories: 54.1kcal | Carbohydrates: 4.8g | Protein: 8.1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Trans Fat: 0.01g | Cholesterol: 3.8mg | Sodium: 28.4mg | Potassium: 170.6mg | Fiber: 0.4g | Sugar: 3.2g | Vitamin A: 57.8IU | Vitamin C: 2.5mg | Calcium: 93.8mg | Iron: 0.3mg

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