Skip to content
Akbar Mashti ( Saffron Rose With Pistachio Persian Ice Cream )
Akbar Mashti was an enterprising young man who created this recipe back in the 1920s. It’s a blend of crunchy pistachios, heady rose water and fragrant saffron. The texture is stretchier than regular ice cream, because the powdered root of wild orchid (Orchis mascula) or salep is used in the custard. Salep is sold in packets in Middle Eastern shops.
In Iran, the ice cream is scooped in between two delicate, almost transparent, rice wafers – like a sandwich. As a child, I remember biting into these cold fragrant discs, eagerly searching for pieces of pistachio and chunks of frozen cream.
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.
- Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device