Bastani (Persian Ice Cream) with Chocolate and Orange

Grind saffron threads with a pinch of sugar in a mortar and pestle. Add 2 tablespoons hot water and let steep for 10 minutes.

In a medium saucepan, combine heavy cream, whole milk, and sugar. Warm over medium heat, stirring occasionally, until sugar dissolves and mixture is steaming but not boiling.

In a small bowl, dissolve sahlab powder in 3 tablespoons cold milk, then whisk into the warm cream mixture. Continue to cook for 3–4 minutes, stirring constantly, until slightly thickened.

Remove from heat. Stir in saffron water (including grounds), orange zest, vanilla extract, and salt. Let cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.

Pour the chilled base into an ice cream maker and churn according to manufacturer's instructions, usually about 20–25 minutes, until soft-serve consistency.

In the last 2 minutes of churning, add the chopped dark chocolate (it will break into small flecks). Continue churning until distributed.

Transfer ice cream to an airtight container. Fold in crushed pistachios if desired, but reserve some for garnish. Freeze for at least 2 hours until firm.