Shahin works in the Deli Front of House, taking sandwich orders and helping guests cash out their goods. Shahin was introduced to Pistacchiosa during a tasting at one of our staff meetings and immediately knew how he wanted to use this sweet pistachio spread–in an ice cream recipe that reminded him of his family’s heritage in Tabriz.
Persian ice cream, also known as “Bastani Sonnati,” dates back as far as the first great Persian Empire, the Achaemenid Empire — 2500 years ago! Traditionally made with rose water, saffron, vanilla, pistachios, and salep (flour made from the tubers of the Orchis plant), this summertime dessert extended into other nearby territories of the Persian Empire from the end of the 6th century to the end of the 4th century. Back then, ice was used in combination with grape juice, fruit, and sweet syrups. The ability to collect and preserve ice only came along in the 17th-18th century, which means this was a very expensive treat for a long time! In addition to the price of keeping things cold, saffron itself is a precious ingredient that requires a lot of labor to grow and harvest. While saffron is still pricey, keeping things cold has gotten a little bit easier in the past 2500 years.
The pistachio spread that sparked Shahin’s interest is actually made in Italy by Il Colle del Gusto (“hills of flavor”), a small artisan firm in the tiny town of Fara di Sabina, in Lazio, smack in the center of Italy. Their Pistacchiosa is made from a very high percentage (35%) of Sicilian pistachios, extra virgin olive oil, and a bit of sugar. Nutty, savory, sweet, super rich but not overwhelming. Of course it’s excellent on just about anything, but it really shines when used in this floral and aromatic ice cream recipe.
Ingredients:
2 cups of vanilla ice cream (choose your favorite, Shahin used Tillamook’s Old Fashioned Vanilla)
Add Pistacchiosa spread and mix well, then add your rose water, cooled saffron infusion, and chopped pistachios to your ice cream or gelato, and gently fold together to combine. Let freeze overnight for best textural experience and mix the batch once every few hours for a homogeneous consistency. Serve on waffle or cake cones and decorate them with fresh chopped pistachios for a truly Persian experience, just like Cyrus the Great intended.
Enjoy it! Or as we Persians say, Nooshe Jan (May it be sweet for your soul)!
