Rose and Pistachio Ice-Cream

Shir Yakheh Gulab


Preparation info

  • Difficulty


  • Serves


Appears in



By Durkhanai Ayubi

Published 2020

  • About

Shir yakh is a type of traditional ice-cream. In Afghanistan, during the hot summer months, ice-cream shops, called shir yakh feroshees, or street vendors with carts, would sell an assortment of ice-creams and other cold desserts. My sister Fatema remembers going into beautiful little shops after school to buy shir yakh; they were colourful and decoratively tiled and had Bollywood music playing in the background.

This shir yakh, with rose and pistachio, is a favourite at Parwana.


  • 1 litre (4 cups) thickened (whipping) cream
  • 500 ml (2 cups) condensed milk
  • 1 teaspoon pandan food colouring, or any green food colouring
  • 1 teaspoon cardamom pods, crushed with a mortar and pestle
  • 1 tablespoon rosewater
  • 70 g (½ cup) crushed pistachios
  • Slivered pistachios and rose petals, to serve


Process the cream, condensed milk and food colouring in a food processor for 3–4 minutes, or until stiff peaks form.

Transfer the mixture to a clean bowl and add the cardamom, rosewater and pistachios. Fold through gently to combine well, then transfer to a large airtight container.

Cover the entire surface of the ice-cream directly with plastic wrap to avoid ice crystals forming. Cover the container with a lid and freeze for at least 10 hours before serving, scattered with slivered pistachios and rose petals.