
For giving
The Crystal Bottle — 1 g
One gram of Super Negin in a crystal keepsake bottle. About 60 cups of tea.
Afghan saffron ice cream
Traditionally churned by hand in a metal drum packed with ice and salt, sheer yakh is denser and chewier than Western ice cream, heavy with cardamom, saffron and pistachio. This is a freezer version that keeps the texture.
Shop the saffron
Warm 2 tbsp of milk, add the saffron threads, and leave for fifteen minutes. Milk pulls the colour more slowly than water but carries it further through a frozen custard.
Whisk the cornflour into a little cold milk. Heat the rest of the milk with the sugar, pour in the cornflour slurry, and stir constantly until it thickens to a pouring custard.
Off the heat, stir in the bloomed saffron and its milk, the cardamom and the cream. Cool completely, then chill for at least two hours.
Pour into a shallow tray and freeze. Every 40 minutes for the first three hours, pull it out and beat it hard with a fork or whisk — this is what replaces the churn and keeps the crystals fine.
On the last beat, fold in the rosewater and most of the pistachios. Freeze solid, then scatter the rest of the pistachios over on serving.
Keep cooking

Afghanistan’s national dish
Steamed long-grain rice over slow-braised lamb, crowned with caramelised carrot and raisin, and lifted by a bloom of Herati saffron.
View recipe →
The Ramadan sweet
Saffron rice pudding, set soft and scented with rosewater and cardamom, decorated with cinnamon and pistachio.
View recipe →
For Diwali and every celebration
Slow-reduced milk, rice and sugar, turned gold with kesar and finished with nuts.
View recipe →Made with
Single-origin Herati Super Negin, single-origin and harvest-dated.

For giving
One gram of Super Negin in a crystal keepsake bottle. About 60 cups of tea.

For the ritual
The bottle plus the porcelain teacup and saucer.

For the kitchen
For the kitchen that cooks with saffron, not around it.
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