Persian Faloodeh with Rosewater and Lime
A delicate frozen Persian dessert of rice noodles, rosewater syrup, lime, pistachios, and rose petals.
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.
Nutrition
Calories: 180kcalCarbohydrates: 43gProtein: 1gFat: 2gSodium: 5mgFiber: 1gSugar: 27g