Faloodeh is a classic Persian frozen dessert of fine rice noodles suspended in a fragrant rosewater syrup. Lime adds a bright counterpoint to the floral sweetness.
Make a light syrup, soak the noodles, and freeze the mixture until icy but scoopable. The dessert is delicate, refreshing, and especially welcome on hot days.
Stir the faloodeh several times while it freezes. This keeps the noodles loose and creates the fine, spoonable ice crystals that define the dessert.
Serving Suggestions
Serve with fresh lime wedges, pistachios, sour cherry syrup, or a scoop of saffron ice cream. Small chilled glass bowls make the dessert feel especially elegant.
Recipe Notes
Faloodeh is best within two days. Let it stand at room temperature for a few minutes before serving so the noodles soften slightly.
Persian Faloodeh with Rosewater and Lime
Equipment
- Saucepan
- Fine sieve
- Shallow freezer-safe dish
- Fork
Ingredients
Rosewater Syrup and Noodles
- 4 cups water divided
- 1/2 cup granulated sugar
- 1/4 cup rosewater food grade
- 4 oz thin rice vermicelli broken into short strands
- 2 tbsp fresh lime juice plus wedges for serving
- 2 tbsp pistachios crushed
- 2 tbsp dried rose petals food grade, optional
Instructions
Make the Syrup:
- Bring 2 cups of the water and the sugar to a simmer in a saucepan. Stir until the sugar dissolves, then cool completely.
- Stir in the rosewater and lime juice.
Cook and Freeze:
- Boil the remaining water. Add the rice vermicelli and cook until tender according to the package directions. Drain and rinse under cold water.
- Stir the noodles into the chilled syrup and pour into a shallow freezer-safe dish. Freeze for 60 minutes, stirring with a fork every 20 minutes to keep the noodles separated.
Serve:
- Spoon the faloodeh into chilled bowls and finish with pistachios, rose petals, and lime wedges.
Notes
- Use culinary rosewater rather than cosmetic rosewater, which is not suitable for cooking.
- A little sour cherry syrup makes a beautiful and traditional contrast to the rosewater.