Faloudeh (noodle dessert) (Iran)

Name: Faloudeh (noodle dessert) (Iran)
Total time: 12600 s
Yield: 4-5 people
Cuisine: Kenyan
Ingredients: 3 cups water; 3/4 cup sugar; 2 tbsp rose water; 2 tbsp fresh lime juice; 2 –3 tbsp sour cherry syrup or pomegranate syrup; 2 tbsp chopped pistachios; Fresh mint leaves or lime wedges; 80 g rice vermicelli (thin rice noodles)

Eva Saida @EvaButterfly

World

A refreshing frozen dessert from Shiraz made of thin vermicelli noodles mixed with icy rosewater syrup and typically served with lime juice or sour cherry syrup.

Eva Saida @EvaButterfly

World

A refreshing frozen dessert from Shiraz made of thin vermicelli noodles mixed with icy rosewater syrup and typically served with lime juice or sour cherry syrup.

Saved

Ingredients

20 min prep / 10 min cook (+2–3 hr freezing)

4-5 people

For the syrup
3 cupswater
3/4 cupsugar
2 tbsprose water
2 tbspfresh lime juice
For garnish (optional)
2–3 tbsp sour cherry syrup or pomegranate syrup
2 tbspchopped pistachios
Fresh mint leaves or lime wedges
For the noodles
80 grice vermicelli (thin rice noodles)

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Steps

20 min prep / 10 min cook (+2–3 hr freezing)

1

Prepare the syrup
In a saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar fully dissolves.
2

Add flavorings
Remove the pan from heat and stir in the rose water and lime juice. Allow the syrup to cool to room temperature.
3

Cook the noodles
Bring a small pot of water to a boil. Add the rice vermicelli and cook for 2–3 minutes until just tender. Drain and rinse under cold water to stop cooking.
4

Cut the noodles
Using kitchen scissors, cut the cooked noodles into short strands (about 2–3 cm long) to make them easier to eat.
5

Freeze the mixture
Pour the cooled syrup into a shallow container and place it in the freezer. After 30–40 minutes, scrape it with a fork to form icy crystals.
6

Add noodles
Mix the prepared noodles into the partially frozen syrup and return to the freezer.
7

Create a granita texture
Every 30 minutes, scrape and stir the mixture with a fork to break up the ice until it forms a fluffy, icy texture (about 2–3 hours total).
8

Serve
Scoop the faloudeh into bowls and drizzle with sour cherry syrup or pomegranate syrup. Sprinkle pistachios and serve with a wedge of lime.

Tips

Add the lime juice just before serving if you prefer a stronger tang—the acidity balances the sweetness and enhances the floral flavor of the rosewater. 🍧

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