• Buy fresh, whole beans.
• Look for smooth, slender beans. Knobby beans are too mature and tend to be starchy and not as sweet
• Trim the stem end only—you can keep the curled tips.
• Pre-trimmed “haricots verts,” yellow wax beans, or a mix of different string beans will also work for this recipe.

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Italian Green Beans (Fagiolini alla Genovese)

Our version on Genoese-style green beans (Fagiolini alla Genovese) are tender blanched green beans tossed in a bold, zippy dressing made with anchovies, lemon juice, and olive oil. Finished with crispy garlic chips, it’s a quick, flavor-packed vegetable side dish that’s both easy and elegant.

Course Salad, Side, Side Dish, Sides/Salad

Cuisine Italian/Mediterranean

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Calories 145.8kcal

Author Suzy Karadsheh

Ingredients

• 1 pound fresh green beans, trimmed
• Kosher salt
• 3 tablespoons extra virgin olive oil
• 2 large garlic cloves, very thinly sliced
• 1/4 cup finely chopped fresh chives
• 2 tablespoons finely chopped fresh parsley
• 3 to 4 cured oil-packed anchovy fillets, finely chopped
• 1 large lemon, zested and juiced

Instructions

• Blanch the green beans. Set a bowl of cold water and ice near the stove. Bring a medium pot of water to a boil and salt the water very well (estimate about 1 tablespoon of kosher salt per quart of boiling water). Drop the green beans into the boiling salted water and cook for 2 to 3 minutes, just until bright green. Then, use tongs to transfer the green beans to the bowl of iced water and let cool (this will stop the cooking process so the beans stay crisp).
• Make the garlic chips. In a small saucepan warm the olive oil over medium heat until just shimmering. Drop the sliced garlic in and cook for about 30 seconds or until the garlic has turned golden brown and crispy (it should not be burned). Remove the garlic with a slotted spoon and set aside for now.
• Make the dressing. In a small bowl, combine the chives, parsley, finely chopped anchovies, lemon zest and juice. Pour the olive oil slowly into the bowl while whisking continuously until the dressing has emulsified. Taste and, if needed, add a small pinch of salt and whisk again to combine.
• Finish and serve. Drain the green beans well and transfer to a serving platter. Pour the dressing all over the beans and toss gently. Garnish with the crispy garlic and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
• Buying the best green beans: I recommend buying beans whole and then trimming the stem end only. You can keep the little curled tips! Look for slender beans that don’t have a knobby look to them. This is an indicator that the beans inside are overly mature and they tend to be starchy and not as sweet. If you can get the packages of pre-trimmed “haricots verts” they will work beautifully for this recipe, as will yellow wax beans. 
• Can you use frozen green beans? Yes, you can also use frozen green beans for this recipe. Choose the whole ones if you can (they tend to get less soggy), blanch them just until they’re warmed through and then proceed with the recipe.  
• Storage: Leforver Italian green beans will keep well in an airtight container in the refrigerator for up to 3 days. Since they’re dressed with olive oil and lemon, the flavor actually deepens as they sit, though the beans may soften a bit. Let them come to room temperature before serving for the best flavor.

Nutrition

Calories: 145.8kcal | Carbohydrates: 11.2g | Protein: 3.5g | Fat: 11.2g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7.8g | Cholesterol: 2.5mg | Sodium: 119.1mg | Potassium: 317.4mg | Fiber: 4g | Sugar: 4.5g | Vitamin A: 1067IU | Vitamin C: 32.7mg | Calcium: 63.8mg | Iron: 1.7mg

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All you need is one trusty skillet and a package of chicken thighs for a bold, yet easy dinner. It’s no secret that chicken thighs are one of my favorite shortcut ingredients to get dinner on the table fast. 

To put together this quick meal, I coated them in a warm spice blend with za’atar, paprika, and a hint of heat from red pepper flakes. After browning them, I simmer them in a simple cherry tomato sauce, brightened with lemon and finished with a drizzle of extra virgin olive oil.

What I love most about this recipe is how the pan does the work. Flavorful cherry tomatoes have intense sweetness—they’re never watery like larger tomatoes, even in the colder months. Sautéed, then simmered, with onion and garlic, they collapse quickly into a rustic sauce.

It’s perfect in late summer when you can practically get cherry tomatoes by the bucketful, but it’s consistently good even made with less-than-perfect tomatoes. You can serve this dish over fluffy couscous, warm rice, or just with some crusty bread to soak up the sauce.

Make it Your Own

It’s easy to riff on this one-pan supper. Here are a few ways you can customize it: 

• Make it smoky: Swap the sweet paprika for smoked Spanish paprika to give the sauce a dose of smoky flavor. 
• Add roasted red peppers: The combination of red peppers and tomatoes is a classic. Add in a drained jar of store-bought roasted red peppers or simply drop in some homemade ones to give the sauce an extra layer of flavor.  
• Add olives for a briny bite: Stir in a handful of pitted Kalamata olives with the tomatoes for a deliciously savory twist.
• Make it spicy: Double the red pepper flakes or add a dab of harissa along with the tomatoes to give the sauce an extra kick.

What to Serve with Skillet Chicken Thighs

I love this simple chicken with another new favorite recipe, Lemony Spinach Couscous. You could also serve the chicken and sauce over bulgur, brown rice, or farro, or serve it with crusty olive bread to soak up the delicious cherry tomato sauce. Add a refreshing and crunchy Italian chopped salad to add a rainbow of vegetables and flavors that complement its sweet, savory flavor. 

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Skillet Chicken Thighs with Cherry Tomato Sauce and Za’atar

This one-pan recipe for skillet chicken thighs with za’atar and a fresh cherry tomato sauce is a Mediterranean weeknight dream! Serve it with crusty bread, over couscous, or with your favorite whole grain for a flavor-packed, easy dinner that's perfect for summer and beyond!

Course Dinner, Entree, Entree/Poultry, Meat and Poultry

Cuisine American/Mediterranean

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 250.2kcal

Author Suzy Karadsheh

Ingredients

• 2 teaspoons za’atar, divided
• 1 teaspoon sweet Spanish paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes or Aleppo pepper
• 6 boneless, skinless chicken thighs
• Kosher salt and black pepper
• Extra virgin olive oil
• 1 medium yellow onion, halved and thinly sliced
• 2 medium garlic cloves, thinly sliced
• 3 cups fresh cherry tomatoes
• 1 large lemon, zested and juiced
• 1/4 cup chopped fresh parsley, for garnish

Instructions

• Make the seasoning for the chicken. In a small bowl, mix 1 teaspoon za’atar (reserving the remaining teaspoon for later) with the sweet paprika, garlic powder, and red pepper flakes.
• Season the chicken. Pat the chicken dry and season well with the seasoning mix and a good dash of kosher salt and black pepper (about ½ to ¾ teaspoon each).
• Sauté the aromatics. In a large non-stick or cast iron skillet with a lid, heat about 2 tablespoons of extra virgin olive oil over medium high heat until shimmering. Add the onion and a pinch of kosher salt and cook for about 4 minutes, tossing occasionally, then add the garlic and cook for another 30 seconds or so.
• Sear the chicken. Scoot the onions out to the side of the pan to create an opening for the chicken.. Now, add the chicken and cook on one side undisturbed for about 4 to 5 minutes or until golden brown, then, using a pair of tongs, turn the chicken over.
• Cook the cherry tomato sauce. Add the cherry tomatoes, lemon juice, the remainder of the za’atar, and another pinch of kosher salt and black pepper. Cover and cook for about 5 to 10 minutes or until the cherry tomatoes have fully collapsed into a sauce. You can help them along by gently crushing them with the back of a spoon. Taste and adjust seasoning to your liking.
• Finish and serve. Remove the skillet from the heat. Drizzle with a little more extra virgin olive oil, then sprinkle with lemon zest and 1/4 cup chopped fresh parsley. Serve warm with crusty bread, rice, or couscous.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, za’atar, paprika and Aleppo pepper used in this recipe.
• To use another cut of chicken: You can substitute boneless, skinless breasts or tenders, if you prefer, but know that they’ll cook faster and, because they’re leaner, they’re more prone to drying out, so adjust the cook time accordingly.

Nutrition

Calories: 250.2kcal | Carbohydrates: 11.6g | Protein: 34.8g | Fat: 7.4g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 2.5g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 317.7mg | Potassium: 792.4mg | Fiber: 2.7g | Sugar: 4.8g | Vitamin A: 1249.1IU | Vitamin C: 47.5mg | Calcium: 60.9mg | Iron: 3.4mg

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One of the highlights of our recent community culinary trip to Barcelona was the hands-on cooking class at Barcelona Cooking School, just off the lively promenade of La Rambla. With music from street performers drifting in through the windows, our instructor Sonia Ojeda guided our group through a truly special Catalan meal.

We started with a classic Tortilla de Patatas and a strawberry gazpacho that completely surprised me—I didn’t expect to love it as much as the tomato version, but it was that good! The star of the evening, though, was the paella recipe she taught us how to make. Paella is a showstopping pan of golden rice studded with fresh shrimp, mussels, and clams.

Sonia was kind enough to share her paella recipe with me, which she said was a festive twist on traditional Valencian paella. I’ve adapted it a bit and added chicken to make it a paella mixta with vegetables, chicken, and seafood, but it still carries that same spirit of celebration. The rice is infused with saffron and paprika, the seafood and chicken are juicy and tender, and every bite tastes like summer by the sea.

Honestly, it was the best paella I had on the trip (and I tried three or four elsewhere). That dinner is a memory I’ll cherish for a long time. In the spirit of bringing those flavors and that energy home with me, I’m sharing the recipe with you, so you can experience it for yourself! When I make it for my friends and family, I like to bring the whole pan right to the table and let everyone dig in—because, really, a beautiful Spanish paella is meant to be shared.

Do You Need a Paella Pan to make Paella? 

You don’t need a traditional paella pan to make delicious paella at home, but it does make a difference if you have one! A real paella pan is wide and shallow, which helps the rice cook evenly in a thin layer and encourages that golden, crispy bottom layer called socarrat. 

That said, if you don’t have one, don’t worry—you can use a large, wide skillet (12 inches or more) or a cast iron pan. For 4 people, a 16-inch pan (measured across the top) is ideal. Use the widest pan you can fit on your burner. Just make sure it’s not too deep, so the liquid can reduce properly. The key is even heat and resisting the urge to stir once the broth is in!

Paella Recipe Cooking Tips 

Our tour members asked some great questions about how to make the best paella at home. Here are two of the gems I took with me!

• To Shell or Not to Shell? I learned from Sonia that in Spain, restaurants rarely serve seafood shelled or deboned. They see it as a sign that the quality is bad and you have something to hide. Plus, the shell adds flavor. When served with cleaned, deveined shrimp and the shellfish removed from their shells, it’s called paella “del señorito.” Because historically, it wouldn’t be too messy for the upper-class men to eat during a work lunch. You can serve it this way, or you can just let people get a little messy!
• Rice Underdone? A common issue with paella is that the rice at the top can be a little underdone, even while the bottom is cooked. Sonia’s trick to fix that is to take the paella off the heat and cover it with a clean, damp kitchen towel for 5 to 10 minutes. This gentle rest lets the steam redistribute and finishes cooking the top layer without overcooking on the bottom.

What to Serve with Paella

I’m a huge fan of paella and already have two other recipes, a Seafood Pella and Chicken Paella on the site. I like to serve this version with Tortilla de Patatas and Watermelon gazpacho (when in season) to recall the way I had it in Barcelona, but truly, you need very little besides this impressive dish.

Add a couple of Spanish tapas if you want to serve it at a dinner party, and a pitcher of red sangria or white sangria to sip. 

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Paella with Chicken and Seafood (Paella mixta)

There's chicken paella and seafood paella, but this Paella Mixta packed with saffron-infused rice, tender chicken, and fresh shellfish is the best of both worlds! It's a festive, one-pan meal made to share with family and friends.

Course Entree, Entree/Poultry, Seafood

Cuisine Spanish

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 422kcal

Author Suzy Karadsheh

Ingredients

• 4 cups seafood stock
• 8 saffron threads
• 6 tablespoons extra virgin olive oil
• 8 jumbo shrimp, shelled and deveined
• Kosher salt
• Freshly ground black pepper
• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• 1 medium yellow onion, diced
• 1/2 pound cleaned calamari, cut into 1/2-inch thick rings and bite-sized pieces (227g)
• 2/3 cup frozen or fresh peas
• 3/4 cup chopped green beans, cut in 1-inch pieces
• 1 cup canned crushed tomatoes
• 1 garlic clove, minced
• 1 3/4 cups Spanish bomba rice (360g)
• 1/2 pound fresh live mussels, scrubbed and de-bearded if necessary (about a dozen)
• 1/2 pound fresh live Manila or little neck clams, purged and scrubbed (8 to 10)
• 1/2 teaspoon smoked Spanish paprika

Instructions

• Heat the stock. Bring the seafood stock and saffron threads to a boil in a medium saucepan over medium heat. Reduce the heat to low and keep the stock at a simmer. While the stock heats, begin working on the paella.
• Sear the shrimp. Heat the olive oil in a large paella pan or a large heavy-bottomed pan over medium-high heat. Season the shrimp generously with salt and pepper. Add the shrimp to the pan and cook until seared, about 1 minute per side. Remove to a plate and set aside.
• Brown the chicken. Season the chicken generously with salt and pepper. Add the chicken and cook, tossing occasionally, until golden brown, about 5 minutes. It does not need to be cooked all the way through at this stage. Transfer to a plate and set aside.
• Cook the vegetables and calamari. Add the onion and squid. Cook, stirring occasionally with a wooden spoon, until the onion starts to brown, about 7 minutes. Add the peas and green beans, and cook, stirring, for 2 minutes. Add the tomatoes and garlic, and cook until the tomato reduces by half, about 2 minutes.
• Cook the rice. Add the rice, mussels, clams, paprika, and reserved chicken pieces. Cook for 1 minute, stirring to coat the rice. Use the wooden spoon to distribute the contents of the pan into an even layer. Pour in the hot stock and add a pinch of salt. Cook, without stirring, for 5 minutes. Reduce the heat to low and let it simmer for 10 to 15 minutes, or until all of the stock has been absorbed and the rice is tender. About 3 minutes before the paella is done cooking, add the reserved shrimp on top of the rice.
• Rest. Take the pan off the heat. Let the paella stand for 3 minutes before serving.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, saffron, Arborio rice and smoked paprika used in this recipe.
• Choose the right pan: You don’t need a traditional paella pan to make delicious paella at home, but it does make a difference if you have one! A real paella pan is wide and shallow, which helps the rice cook evenly in a thin layer and encourages that golden, crispy bottom layer called socarrat. If you don’t have one, don’t worry—you can use a large, wide skillet (12 inches or more) or a cast iron pan. For 4 people, a 16-inch pan (measured across the top) is ideal. Use the widest pan you can fit on your burner. Just make sure it’s not too deep, so the liquid can reduce properly. The key is even heat and resisting the urge to stir once the broth is in!

Nutrition

Calories: 422kcal | Carbohydrates: 43g | Protein: 27.2g | Fat: 14.9g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 8.8g | Trans Fat: 0.01g | Cholesterol: 150.4mg | Sodium: 650.4mg | Potassium: 582.9mg | Fiber: 3.1g | Sugar: 3.1g | Vitamin A: 390.5IU | Vitamin C: 12.5mg | Calcium: 89.7mg | Iron: 4.2mg

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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.

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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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Made using a time-honored distillation process, a splash adds a delicate and aromatic quality to sweet and savory dishes, from compotes and rice pudding to ice-cold lemonade.

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