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1 (1/2 gallon) container vanilla ice cream, let stand until soft
1 to 3 tablespoons rose water
1/4 teaspoon ground saffron, dissolved in 1 tablespoon hot water
1/4 cup slivered nonroasted and salted pistachio nuts

Mix all the ingredients. Place plastic wrap in bread pan. Spread the ice cream in the pan and cover with the wrap. Freeze for 1 hour or more. To serve, unwrap and make slices of ice cream in serving dishes.

Soheila Lunney

Thursday, January 10, 2002