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A chilled bowl of Persian faloodeh with rosewater noodles, lime, pistachios, and rose petals.

Persian Faloodeh with Rosewater and Lime

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A delicate frozen Persian dessert of rice noodles, rosewater syrup, lime, pistachios, and rose petals.
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Prep Time 15 minutes
Cook Time 10 minutes
Freeze 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Persian
Calories: 180
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Saucepan
  • Fine sieve
  • Shallow freezer-safe dish
  • Fork

Method
 

Make the Syrup:
  1. Bring 2 cups of the water and the sugar to a simmer in a saucepan. Stir until the sugar dissolves, then cool completely.
  2. Stir in the rosewater and lime juice.
Cook and Freeze:
  1. Boil the remaining water. Add the rice vermicelli and cook until tender according to the package directions. Drain and rinse under cold water.
  2. 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:
  1. Spoon the faloodeh into chilled bowls and finish with pistachios, rose petals, and lime wedges.

Nutrition

Calories: 180kcalCarbohydrates: 43gProtein: 1gFat: 2gSodium: 5mgFiber: 1gSugar: 27g

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.