Preparation Time : 15-20 Minutes
Freezing Time - 3-4 Hours/Overnight

 

HOW TO MAKE AB HAVEEJ BASTANI - PERSIAN CARROT JUICE WITH SAFFRON ICE CREAM

AB HAVEEJ BASTANI - PERSIAN CARROT JUICE WITH SAFFRON ICE CREAM

HOW TO MAKE CARROT JUICE

First, Let's make Carrot Juice -

    Carrot juice is refreshing, healthy and a great source of vitamin A. But there is a twist in this recipe and that is, the carrot juice is served with a hint of rose water.  Indeed, it makes a lot of difference. The addition of a little bit of saffron and a hint of rosewater greatly enhances the flavour and gives out a wonderful aroma unique to this drink.

INGREDIENTS:

Carrots - 2 Cups
Sugar/Honey - 2 Tablespoons
Water - 1 Cup
Rose Water - 1/2 Tablespoon

 

METHOD:

• Thoroughly scrub and wash the Carrots under running water.
• Peel off the skin (Optional).
• Cut Carrots into small cubes.
• Add Carrot Cubes along with some water into a blender.
• Blend until it turns smooth.
• Pour the Carrot Juice through a strainer(optional). 
• The pulp would be thick, so it will take some time for the juice to be strained.
• To speed up the process, press the pulp with a spoon/spatula.
• I use my juicer jar(which came along with my blender) for the purpose, which has a strainer within, which makes the process easier.
• Collect the strained Carrot Juice in a bowl. 
• Add Honey/Sugar to sweeten up the Juice.
• Pour in the Rose Water and mix well.
• Leave this drink in the refrigerator to chill or until you serve.
  

*Freshly extracted Carrot Juice (without added sweeteners) can be stored in the refrigerator for about 2-3 days.

 

HOW TO MAKE SAFFRON INFUSED VANILLA ICE CREAM

AB HAVEEJ BASTANI - PERSIAN CARROT JUICE WITH SAFFRON ICE CREAM

    Next, we need some Vanilla Ice Cream. Traditionally, this drink is served with Saffron Ice cream, but could see a lot of recipes which uses plain Vanilla Ice cream.  So I went ahead and served this drink with Vanilla ice cream with a hint of saffron & rose water and served this drink with loads of Pistachios & Almonds.

INGREDIENTS:

For Saffron Infused Vanilla Ice Cream:

Vanilla Ice Cream  -6-8 Scoops
Saffron Strands - 1/4 Teaspoon
Hot water - 3 Tablespoon
Rose Water - a few drops

METHOD:

• Leave the ice cream out to soften a little.
• Soak the Saffron strands in hot water for a few minutes. Allow it cool down.
• Take a bowl big enough to hold all the ingredients & combine the ice cream, saffron soaked water, rosewater and mix well.
• Cover the bowl with a lid and place the Ice cream in the freezer.
• Allow it to set for about 3-4 hours, or until firm.

 

HOW TO MAKE AB HAVEEJ BASTANI 

AB HAVEEJ BASTANI - PERSIAN CARROT JUICE WITH SAFFRON ICE CREAM

     Once, the Carrot Juice and Saffron Infused Vanilla Ice Cream are ready, all you need to do is combine them up and serve it chilled topped with loads of Pistachios & Almonds.

INGREDIENTS:

For Ab Haveej Bastani:

Carrot Juice - 1 Cup
Saffron Infused Vanilla Ice Cream - 1- 11/2 Scoops

 

For Garnishing:

Pistachios - a few
Almonds - a few

 

METHOD:

• Place your serving glasses in the freezer to chill for 5 minutes.
• Pour in the Carrot Juice into the chilled Glass.
  
• Add 1-1-11/2 scoops of Saffron infused Vanilla Ice cream to each glass.
• Sprinkle finely chopped Pistachios & Almonds.
• Serve Ab Haveej Bastani chilled immediately.

NOTES:

• Instead of Saffron infused Vanilla Ice Cream, simply serve it with plain vanilla ice cream.
• Adding Rose Water and Saffron enhances the overall flavour and aroma of this drink.