The name Bastani Sonati translates in farsi language to traditional (sonnati) ice cream (bastani). Some more Persian recipes I’ve shared which use saffron are my Persian Rice with Crispy Tahdig and my Persian Eggplant Dip. Malloreddus with sausage, tomatoes and saffronalla Campidanese is probably the most well-known way to serve Sardinian pasta gnocchi. The sauce is traditionally made with fennel flavoured pork sausages, fresh tomatoes and saffron. However, you can also use normal Italian sausages. My pasta was homemade but dried malloreddus are good too. Prawn linguine with saffron.

Crocus sativus, a member of the iris family, is a spice made of the stigmas of the plant’s fall-flowering stalks. It is a native of Asia Minor that has been cultivated for thousands of years to produce medicines, perfumes, dyes, and, in addition to flavoring foods and beverages, it has been used in textiles. Some people might think this is a bit of a pricey pasta recipe. I guess it is a bit! Saffron isn’t the cheapest spice and prawns can be expensive! However, sometimes it’s worth splurging on something special! I‘m sure you’ll agree with me after you’ve tried this Italian prawn saffron linguine! The best way to use Saffron is to firstly grind the saffron threads using a mortar and pestle so it becomes a grainy fine powder

Serve it just as you would any ice cream, topped with extra ground pistachios, and crushed rose petals, if you like. Saffron may have originated in Greece, but it is now grown in places as diverse as Spain, Iran, India, and, of course, Italy. Although often associated with the Middle East and Iranian cuisine, saffron has a longstanding place in European dishes as well. Finish the sauce. Once your roux is golden and the garlic is toasty, pour in the milk in a thin stream. Whisk constantly as you add it. Again, the mixture will seize up, more dramatically this time. And again, don’t worry, just keep whisking! Add the saffron water and white wine, still whisking. And finally, pull the pan off the heat and stir in the cream. You’ll end up with a rich, luscious sauce perfect for smothering just about any dish. If you want it thinner, though, you can stir in a little more milk at this point. Saffron...of course! I mean you can't make Persian saffron ice cream without it 🙂 You can find saffron at your Persian supermarket ormiddle eastern supermarket. Some local supermarkets also sell it I wouldn't suggest substituting the saffron in this recipe though. This dish is Creamy Saffron Pasta, without the saffron you are missing out of the essence of the dish. Sorry.

Make sure your saffron is not out of date to infuse the sauce with not only the colour but also a beautiful aroma. Pay attention to the expiration date when buying saffron, especially if you buy it ground, which has a shorter life span.Known as Navelli saffron or L’Aquila saffron, saffron from Abruzzo is considered one of the very best in the world. Its stigmas are longer, its aroma stronger and its colour deeper than most others. It is also known as the red gold of Abruzzo.