Persian Majoon (Ice Cream with Fruit & Nuts)

Ingredients

• 4 large scoops Persian saffron ice cream
• 2 ripe bananas
• 2 pineapple rings (fresh or canned), chopped
• About 15 blanched almonds, or to taste
• About 7 walnut halves, or to taste
• About 20 shelled pistachios, or to taste
• About 15 cashews, or to taste
• 2 tbsp desiccated coconut
• 1 tbsp ground pistachios
• 2 tbsp hulled sesame seeds
• 2 tbsp prepared red jelly, cut into small cubes
• 1 tbsp date syrup, grape syrup, mulberry syrup, fig syrup, or chocolate sauce

Steps

1. Notes 👇 – Adjust the amount and variety of nuts to suit your taste and what you have available. The ingredients listed here are among the most common toppings used in Persian Majoon.
2. If you can't find any of the suggested fruit syrups, simply leave them out or use chocolate sauce instead. – Majoon varies from one café and region to another across Iran, but most versions include a similar combination of Persian saffron ice cream, fresh fruit, and mixed nuts.
3. Although Majoon is often described as a dessert, it is usually enjoyed in Iran as a filling snack or even a light meal rather than a dessert served after lunch or dinner. – For the most authentic flavor, use homemade Persian Saffron Ice Cream. (See my recipe.)
4. Place the scoops of Persian saffron ice cream in a deep dessert bowl. Peel and slice the bananas, then arrange them around the ice cream. Scatter the almonds, walnuts, pistachios, cashews, sesame seeds, and desiccated coconut over the top in any arrangement you like. Add the chopped pineapple between the nuts.
5. Top with the jelly cubes, then sprinkle with a little extra desiccated coconut or ground pistachios. Drizzle with your preferred fruit syrup or chocolate sauce.
6. Serve immediately.