Persian
Faloodeh Shirazi
A Shirazi frozen dessert of delicate starch noodles suspended in icy rosewater syrup. It is served sharply scented with fresh lime and, traditionally, a drizzle of sour cherry syrup on the side.
Watch it madeAashpazi.com · 1:55
Ingredients
- Granulated sugar1/2 cup
- Water1 cup
- Persian rosewater2 tbsp
- Dried faloodeh noodles or very thin rice vermicelli50g
- Fresh lime juice2 tbsp, plus more to serve
- Sour cherry syrup2 tbsp, to serve
Method
- Combine the sugar and water in a small saucepan and bring to a gentle boil, stirring until the sugar fully dissolves.
- Simmer the syrup for 3 minutes, then remove it from the heat and let it cool completely.
- Stir the rosewater into the cooled syrup.
- Pour the rosewater syrup into a shallow metal tray and freeze for about 1 hour, until ice crystals begin forming around the edges.
- Meanwhile, cook the faloodeh noodles in boiling water until just tender, following the package timing, usually 3 to 5 minutes.
- Drain the noodles, rinse very well under cold water, and snip them into 2 to 3 inch lengths with kitchen scissors.
- Scrape the partially frozen syrup with a fork to break it into fine crystals, then fold in the cold noodles.
- Return the tray to the freezer and freeze for 2 to 3 more hours, scraping and fluffing with a fork every 30 to 45 minutes, until the mixture is snowy, icy, and well separated.
- Just before serving, scrape the faloodeh again so the noodles and ice crystals are loose.
- Divide into two chilled bowls and serve with fresh lime juice spooned over the top and sour cherry syrup alongside or drizzled lightly over each portion.
Common questions
Can I substitute regular vermicelli or angel hair pasta for faloodeh noodles?
Yes, thin rice vermicelli is the closest substitute. In a pinch, very thin wheat vermicelli works, but cook it just until tender and rinse extremely well. Angel hair pasta is less ideal because it turns too soft and less translucent.
How long does faloodeh take to freeze properly, and when should I scrape it?
Plan on about 3 to 4 hours total after adding the noodles. Freeze 1 hour first, then scrape with a fork every 30 to 45 minutes while it freezes. Repeated scraping makes the signature snowy, granular texture.
What are the most common mistakes when making faloodeh?
The biggest mistakes are overcooking the noodles, using syrup that is still warm, and not scraping often enough. Also avoid too much rosewater, which can taste perfumy, and too little rinsing, which leaves noodles sticky.
How should I store leftover faloodeh, and how long does it keep?
Store it in an airtight container in the freezer for up to 1 week. The texture softens as it sits, so fluff it with a fork before serving. If it becomes too hard, let it sit 5 to 10 minutes.
What is the best way to serve faloodeh with lime juice and sour cherry syrup?
Serve it very cold in small bowls. Drizzle with fresh lime juice and a little sour cherry syrup just before eating. The tart toppings balance the sweetness, so add them gradually and taste as you go.