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| Nutritional Information (per serving) | |
|---|---|
| 144 | Calories |
| 0g | Fat |
| 37g | carbohydrates |
| 0g | protein |
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| Nutritional Information | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 144 |
| % Daily Value* | |
| 0g | 0% |
| Saturated fat 0g | 0% |
| 0 mg | 0% |
| 49 mg | 2% |
| 37g | 14% |
| Fiber 0g | 2% |
| Total sugar 34g | |
| 0g | |
| Vitamin C 5 mg | 24% |
| Calcium 9 mg | 1 % |
| Iron 0 mg | 1 % |
| Potassium 19 mg | 0% |
| *The % Daily Value (DV) indicates how much a nutrient in a food portion contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
There is no shortage of Western-style desserts in Iran, from classic French pastries to cookies, cakes, tarts and ice cream. At the same time, there is a selection of local and regional desserts that have long been part of Persian cuisine. Many of them have specific associations with special holidays, celebrations or seasons. Faloodeh – also spelled Faloudeh – is one of those truly classic Persian desserts. It's also probably the most distinctive of all, with a particularly unique combination of textures.
Faloodeh is a granita-style frozen dessert that highlights semi-frozen rice noodles amid a well-choreographed dance of sweet and sour flavors, all punctuated by the floral notes of rose water.
Faloodeh is available year-round in almost every local ice cream shop in Iran, but on hot summer days it is an especially popular refreshing and cooling dessert. It can be served either alongside Persian saffron pistachio ice cream or, more simply, with a fresh lime wedge squeezed over the frozen noodles. It's also common to top the frozen pasta with tart cherries and a drizzle of tart cherry syrup to create a vibrant, bright color contrast.
“Refreshing and sweet, Faloodeh Shirazi is the perfect dessert for hot summer days! It's surprisingly easy to prepare, you just need a little patience. This recipe took me back to the old days in Iran and I will be making it often this summer!” –Bahareh Niati
- 3 cups Water, more for the rice noodles
- 1 Cup Sugar
- 1/8 teaspoon fine sea salt
- 2 tablespoon Freshly squeezed Lime juice
- 2 tablespoon Rose water
- 2 ounces thin Rice noodles
- Lime wedgesfor garnish
- Split pistachiosfor garnish, optional
- Sour cherry syrup or Sour cherry jamfor garnish, optional
- Gather the ingredients.
The spruce eats / Bahareh Niati
- Combine 3 cups water, sugar, and salt in a medium saucepan over medium heat and bring to a gentle simmer. Reduce heat and stir for a few minutes until sugar dissolves.
The spruce eats / Bahareh Niati
- Remove from heat, add lime juice and rose water. Place the mixture in a shallow, freezer-safe glass or metal bowl. Place in the freezer uncovered for 30 minutes.
The spruce eats / Bahareh Niati
- Cook the rice noodles al dente according to the package instructions.
The spruce eats / Bahareh Niati
- Strain the noodles through a fine-mesh sieve. Rinse with cold water and allow to air dry in a sieve.
The spruce eats / Bahareh Niati
- Using kitchen scissors or a knife, cut the pasta into 1-inch pieces. Put aside.
The spruce eats / Bahareh Niati
- Remove the partially cooled syrup from the freezer. Add the noodles and mix well. Freeze uncovered for one hour.
The spruce eats / Bahareh Niati
- Remove the mixture from the freezer and, using a fork, begin scraping up the frozen bits from the sides of the pan and mixing them back into the center. Place the mixture back in the freezer for another hour before scraping and stirring again.
The spruce eats / Bahareh Niati
- Repeat the process one last time. At this point, the pasta should be crispy and the syrup should have turned into a mushy, semi-frozen granita texture.
The spruce eats / Bahareh Niati
- To serve, scrape the pasta with a fork and place in an individual serving bowl along with a fresh lime wedge. Top the faloodeh with pistachios and cherry syrup, if using.
The spruce eats / Bahareh Niati
Recipe tips
- Ideally, the pasta you use should only contain two ingredients: rice and water. Vermicelli is sometimes made with different starches or even refined wheat flour, which isn't what we're looking for in this recipe. The noodles should be thin and round – the size of vermicelli or angel hair pasta in the US.
- Whatever brand or type of pasta you choose, it is important that you follow the cooking instructions on the package to ensure the pasta is not overcooked.
- Rose water can be purchased at markets in Persia or the Middle East.
How to store faloodeh
Faloodeh can be stored in an airtight, freezer-safe container for up to 2 months. To serve, remove from the freezer and let sit at room temperature for 20 minutes before scraping together the frozen pasta and syrup mixture and dividing into individual portions. Top with your favorite toppings and serve.
Origin of Falooodeh
Faloodeh, or more precisely Faloodeh Shirazi, has its origins in the city of Shiraz in south-central Iran. The historic city of Shiraz was the capital of Iran from 1750 to 1800 and is known for its beautiful gardens, fruit trees, flowers and wines. It is home to many scholars and artists and has made significant contributions to Persian poetry and literature. In addition, it was the home and is the resting place of two famous Iranian poets: Hafez and Saadi. Their tombs, Hafezieh and Saadieh, are two of Iran's most famous tourist destinations.
