Loading...
30 Days

30 Scoops in 30 Days: Saffron & Rose (Day 8)

Comments (0)

By

Fri, Jun 10, 2011 at 2:30 PM

Saffron & Rose: Creamy Lavender, Saffron & Cucumber Ice Cream

The most famous Persian ice creamery in Los Angeles is Mashti Malone's, but the best Persian ice cream actually comes from Saffron & Rose, a colorful shop in the heart of Little Tehran (a.k.a. Westwood Boulevard between Olympic and Wilshire), where they serve a particularly gooey and glutinous version of the sweet, cold treat. Their specialty is, as their name might suggest, a saffron and rose ice cream known as golo bol bol. We prefer isolated versions of just the saffron or just the rose; when the two are blended into a single ice cream, the latter tends to overpower the former.

Saffron & Rose: White Rose & Red Rose Ice Cream

Rose is a tricky flavorant, especially for American palates unaccustomed to floral elements in food. In fact, Saffron & Rose's lavender ice cream tastes like a potpourri sachet gone rogue. But there's nothing to complain about in their two varieties of rose ice cream: the plain, sugar-intensive white rose and the more complex, tart red rose. If we had to pick, we'd choose the red rose; together, they make a perfect double-scoop.

Saffron & Rose: Assorted Ice Cream Flavors

Saffron & Rose sells a few standard ice cream flavors (strawberry, chocolate, cookies and cream), but its mainstay, the reason you'll hear Farsi from the flocks of customers waiting in line on most any night, is the smattering of exotic flavors like fresh ginger, guava, apple, cantaloupe and cucumber. Yes, cucumber. Unlike the smooth cucumber sorbet at Carmela, this is is sticky, ooey gooey ice cream unwilling to decamp from your spoon, and it's mottled with tiny, teeth-chilling chunks of frozen cucumber. Is that good? Is that bad? It's interesting. (Takeaway pints of most flavors line the store's floor-to-ceiling freezers. You can also find Saffron & Rose ice cream in the freezer section of many nearby Persian markets.)

Saffron & Rose: Exterior

In addition to their housemade ice cream, Saffron & Rose also offers faloudeh, a traditional Persian dessert made with tiny slivers of white rice noodles in nearly translucent rosewater. It's customarily dressed with lemon juice and sour cherry syrup, and large bottles of the stuff stand at the ready, though that'll dampen the intensity of the rose. Is that what you want? Maybe.

Sometimes, it seems like rosewater is in every ice cream at Saffron & Rose. For some, that may be too much. We say, God bless you, Mr. Rosewater.


Previously on 30 Scoops in 30 Days...

Related Location

Related Content

Now Trending

Slideshows

  • Malibu Pier Restaurant and Bar
    Malibu Pier Restaurant and Bar, with chef Jason Fullilove at the helm, is in the two buildings at the pier’s entrance that used to be Beachcomber Cafe and Ruby’s Diner. Those buildings, which have been overhauled completely, reflect both the pier’s 109-year-old history and the cultural import of Malibu itself.
  • The Tasting Menu Trend
    In Los Angeles especially, but increasingly across the country, restaurants are either switching to tasting menus, putting a greater focus on a tasting-menu option (while offering à la carte items as well), or opening as tasting-menu operations from day one. The format that used to be the calling card of only the fanciest of restaurants is becoming ubiquitous, even at places where the waiter calls you “dude” and there isn’t a white tablecloth in sight.
  • Milo's Kitchen: A Treat Truck for Dogs
    Milo's Kitchen, a part of California-based Big Heart Pet Brands, is taking its homestyle dog treats on the road this summer with the "Treat Truck." The dogified food truck is making stops all over the country, ending up in New York early September. The truck stopped at Redondo Beach Dog Park Friday morning entertaining the pups with treats, a photo-booth and play zone. Milo's Kitchen Treat Truck offered samples of the line's six flavors, all with chicken or beef as the first ingredient, and all made in the U.S.A. with no artificial colors or preservatives. All photos by Nanette Gonzales.