Yakh dar Behesht - Ice in Paradise

The other day I sat down under the pear tree in the back of our garden to take a brief break from the intense summer heat and to also enjoy the refreshing sweet creamy taste of یخ در بهشت  - Yakh dar Behesht. Ice in Paradise is a rice flour and milk dessert recipe infused with cardamom and rosewater and topped with pistachios. This dessert's intriguing name is a combination of the term "yakh " meaning "ice," "dar" meaning "in," and "behesht" meaning "paradise." According to the online Encyclopedia Iranica entry on Garden "From the time of the Achaemenid empire the idea of an earthly paradise spread to the literature and languages of other cultures. The Avestan word pairidaeza-, Old Persian *paridida-, Median *paridaiza- (walled-around, i.e., a walled garden), was transliterated into Greek paradeisoi, then rendered into the Latin paradisus, and from there entered into European languages, i.e., French paradis and English paradise." An ancient earthly Persian Paradise consisted of a majestic castle surrounded by lush pastures, magnificent Cypress trees, a large shimmering reflecting pool covered with water lilies and streams gently flowing through the pomegranate trees and fragrant rose bushes.

I cannot tell you much about the origin of the name of this dish -- perhaps it was given its name by a king or a queen, or a chef with a poetic mind or even a dinner guest with a knack for exotic names. The word pardis/paradise means different things to different people. It may remind some of us of heaven above or perhaps earthly Persian-style paradise gardens. To me, paradise is a state of mind.  It is those precious moments spent with loved ones. It's when you feel safe, at peace with yourself and your surroundings. It's those heavenly moments when you sit back, relax and are able to calm the mind and the inner frenzy and treat yourself to this delicious summertime treat somewhere under the small shade of a fruit tree.

Come, come, whoever you are,
wanderer, worshiper, lover of leaving.
It doesn't matter, ours is not a caravan of despair.
Come, even if you have broken your vows a hundred times.
Come, yet again, come, come.

~ مولوی - Rumi

Whoever comes to this place feed them and don't ask about their faith

~ خاقانی - Khaghani

Isfahanis have a special way with desserts and food in general and I got this recipe from my sister-in-law Shahnaz who lives in Isfahan. According to her Yakh dar Behesht is one of the most popular desserts there.

I changed the recipe a little bit by cutting the required amount of ingredients in half. You may adjust the sugar to your liking.

Yakh dar Behesht

Serves 6-8

1 cup rice flour
1 1/3 cup sugar or to taste
4 cups whole milk
1/4 cup wheat starch or cornstarch
1/4 cup rosewater
1 teaspoon ground cardamom


Crushed pistachios
Shredded coconuts
Slivered almonds
Dried rose petals


  1. In a small mixing bowl dissolve cornstarch in 1/2 cup of cool water.
  2. Pour the milk into a heavy-bottomed saucepan over medium heat, stir in rice flour and sugar while whisking continuously until the sugar is fully dissolved. Add cornstarch and cardamom and whisk consistently until thickened to a pudding-like consistency. Reduce the heat, add rosewater, stir and simmer on low heat for another 2-3 minutes. 
  3. Remove from heat and pour into a large shallow glass dish and sprinkle crushed pistachios or shredded coconuts on top. Or generously sprinkle crushed pistachios onto the bottom of the silicon molds, pour the mixture into the molds, smooth the surface and level it out. The third option is to simply pour the mixture into individual serving bowls. 
  4. Allow to cool at room temperature and place in the refrigerator for 6-8 hours or until set. 
Serve cold.



  1. Yakh dar behesht definitely comes straight from behesht...wish I had some right now..thank you for the recipe and the amazing pictures

  2. you know its interesting how we find similarities between recipes from one country to another. We have a similar desert like this, your version sounds delicious and looks spectacular

  3. Am usually a totally 'savoury' person, but this looks just beautiful. Living in Australia of NE European birth I came late to know the elegance and style of Persian cooking: surely one of the great cuisines of the world. This dessert looks so inviting and has an ingredient combination I have never used: so it is very much on the cards to make and I hope I can prepare it half as well . . .

  4. hi Azita, your blog has taught me some much about persian cooking so want to share an award with you so please come over and collect at http://chilliesandlime.blogspot.com/2015/08/premio-dardos-award.html

  5. Hi Azita, delish recipe! I've been living in Shiraz for few years and this looks like what is called "Tar-Halva" in Shiraz. Very popular during Ramadan. They make it as you explained, with rose water, white color or they add saffron instead of rose water to create yellow color. A lovely creamy treat

  6. I am from Iran and I have been living in the US for 35 years. I love to cook and my American wife loves and makes delicious persian quisines. However you have an amazing blog. Full of education, delicious recipes and the history behind all that. If you are married, I hope your husband appreciate what he has got. A woman that can cook like you needs to be adored and worshiped on a daily basis. What a beautiful human being you are and what a lucky guy you husband must be.

  7. This is the perfect treat for this hot weather.
    I'll make your rendition tonight, Azita joon! xo

  8. Oh wow. I am just having a go at Khoresh-e Holu (adjusted rather a lot for the ingredients which I had to hand...) and I saw this post. I have most of these ingredients in my cupboards already. Heavenly! Will have a go at the weekend. Yum :-)