Ariana Bundy’s Ice in heaven

"This delicate Persian custard laced with rose water and sprinkled with pistachios takes me back to a beautiful walled garden in Isfahan" says celebrity chef, Ariana Bundy. Known as Yakh Dar Behesht this traditional dessert is usually made with milk, but can be made dairy free with rice or almond milk.


1 litre milk
75g rice flour
150g preferably unrefined sugar
2tbsp rose water
5 lightly crushed cardamon pods
2tbsp slivered pistachios
To serve, noghl (sugar coated almonds)
To serve, rose petal and edible gold leaf


Place the milk, rice flour and sugar in a saucepan. Stir constantly with a wooden spoon, over a medium-low heat until the sugar dissolves and the mixture starts to thicken, about 10 minutes. Make sure it doesn’t catch at the bottom by scrapping the bottom and the sides of the saucepan with your spoon.

Add the rose water and the cardamom pods and continue cooking and stirring until the custard is thick and glossy, about another 2 minutes. The custard will resemble a white crème pâtissière.

Pick out the cardamom pods, then pour the custard into ramekins, silicone moulds or a serving dish. Leave to cool in the fridge for a few hours, then sprinkle with slivered pistachios, noghl (though this is not traditional), rose petals and gold leaf if using.

Your guests will be transported to another time and place where desserts are savoured slowly.


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