To describe it simply- it is essentially vanilla (or french vanilla) ice cream blended with saffron and rosewater, with some frozen bits of cream broken in pieces and speckled throughout. It's often garnished with (unsalted) pistachios and eaten alone, in a cone, or sandwiched between waffle cookie wafers (see pic). I'm not so crazy about the pistachios, personally, and they're certainly optional... it's really the little gems of frozen cream that makes the dessert especially divine. Here is the best recipe I've found so far: 1 pt heavy (whipping) cream 2 Tbsp rose water Pinch of saffron diluted in 1 Tbsp hot water, cooled 1 tsp ground cardamom 1 gallon vanilla ice cream, slightly softened 1/2 cup halved pistachio nuts 1. Beat cream with mixer until stiff peaks form when beaters are lifted. Spread 1/2 in. thick in a flat dish; freeze 2 hours or until hard. 2. Mix rose water, saffron water and cardamom in a cup; set aside. 3. Cut frozen cream in small pieces. Place in a bowl. Add ice cream, nuts and rose-water mixture; fold with a large spatula to mix. Return to freezer; freeze at least 2 hours before serving.