1. 1. In a mortar and pestle, gently crush the saffron threads to release their essential oils. Steep the crushed saffron in 1-2 tablespoon of warm milk for 5-10 minutes.

2. 2. In a small bowl, whisk together the remaining milk and the corn starch until fully dissolved and smooth.

3. 3. In a saucepan over medium heat, combine the milk, sugar, salt, and the saffron mixture. Stir continuously until the sugar has dissolved and the mixture is warm.

4. 4. Slowly pour the corn starch mixture into the heated milk, whisking constantly. Continue cooking and stirring until the mixture thickens slightly.

5. 5. Remove the saucepan from the heat and stir in the heavy cream and rose water. Allow the mixture to cool to room temperature.

6. 6. Refrigerate the chilled mixture for at least 2 hours, or until it is completely cooled.

7. 7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes of churning, add the chopped pistachios.

8. 8. Transfer the churned Persian Saffron Ice Cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

9. 9. Scoop the Persian Saffron Ice Cream into bowls or cones, and garnish with waffle cookies and rose petals, if desired.