![]() But, it turns out, that ice cream came to Europe (and then America) by way of the Arab invasion of Sicily in the 8th century. While it's no surprise to me or my fellow Iranians, it may seem odd to associate one of America’s favorite treats with the Middle East. Persian ice cream gets an extra dose of richness and texture from frozen chunks of heavy cream that are swirled into the base. Salaab gives the ice cream bend and pull, almost like gluten, and it has a faint floral taste. It gets its texture from salaab, an extract from a wild orchid that thickens like cornstarch. ![]() Add saffron, and it becomes Akbar Mashti, named after the first man to open an ice cream shop in Tehran, the nation’s capital. It served the most incredible pistachio-studded, chewy, stretchy ice cream, a style known as bastani. In the southern city of Shiraz, Iran - home of the famous 13th century poet Hafiz - I found the ice cream parlor of my dreams. ![]()
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