Faloodeh is a beloved Persian frozen dessert that has been delighting taste buds for centuries. This elegant treat combines delicate vermicelli noodles with a fragrant rose water and sugar syrup, creating a unique texture that’s both refreshing and satisfying. Unlike traditional ice cream, faloodeh offers a lighter, more crystalline texture with an enchanting floral aroma that makes it perfect for hot summer days or as a palate cleanser after rich meals. This recipe serves 6 people and takes about 4 hours including freezing time.
What Makes Faloodeh Special
This ancient dessert originated in the city of Shiraz, Iran, and has remained virtually unchanged for generations. The combination of thin starch noodles suspended in sweetened, rose-scented ice creates a dessert that’s both familiar and exotic. The noodles provide an interesting chewy texture against the smooth frozen base, while the rose water adds a subtle perfume that distinguishes faloodeh from any Western frozen dessert.
Ingredients You’ll Need
For this traditional faloodeh, gather these simple ingredients:
- 1 cup cornstarch or rice starch
- 4 cups water (divided)
- 1 cup granulated sugar
- 3 tablespoons rose water (adjust to taste)
- 2 tablespoons fresh lime juice
- Pink food coloring (optional, just a drop or two)
- Crushed pistachios for garnish
- Fresh lime wedges for serving
Making the Starch Noodles
The heart of faloodeh lies in its delicate starch noodles. Start by mixing the cornstarch with 1 cup of cold water in a small bowl, stirring until completely smooth with no lumps. In a medium saucepan, bring the remaining 3 cups of water to a rolling boil. Slowly pour the starch mixture into the boiling water while stirring constantly with a whisk. This prevents clumping and ensures smooth noodles.
Continue cooking and stirring for about 5-7 minutes until the mixture becomes translucent and thick. The consistency should be similar to thin pudding. Remove from heat and let it cool for 10 minutes. Using a fine-mesh strainer or special faloodeh press, push the mixture through to create thin noodle-like strands. If you don’t have these tools, you can use a colander with small holes. The noodles should be thin and uniform.
Preparing the Sweet Rose Syrup
While your noodles cool, prepare the aromatic syrup that gives faloodeh its distinctive flavor. In a small saucepan, combine the sugar with 1 cup of water. Bring to a gentle boil, stirring until the sugar completely dissolves. Reduce heat and simmer for 3-4 minutes until the syrup slightly thickens. Remove from heat and stir in the rose water and lime juice. The lime juice adds a subtle tartness that balances the sweetness and enhances the rose flavor.
If you want the traditional pink color, add just a tiny drop of pink food coloring. Remember that a little goes a long way, and the color should be very pale and delicate, not bright pink.
Combining and Freezing
Once both the noodles and syrup have cooled to room temperature, gently combine them in a large bowl. Mix carefully to avoid breaking the delicate noodles. The mixture should have a light, soupy consistency with the noodles evenly distributed throughout.
Pour the mixture into a shallow, freezer-safe container. Cover tightly with plastic wrap, ensuring the wrap touches the surface to prevent ice crystals from forming. Place in the freezer for at least 3-4 hours, or until completely frozen but still scoopable.
Serving Your Faloodeh
When ready to serve, remove the faloodeh from the freezer and let it sit for 5-10 minutes to soften slightly. Using a large spoon or ice cream scoop, portion the faloodeh into chilled serving bowls. The texture should be similar to a granita, with visible noodle strands throughout the frozen base.
Garnish each serving with a sprinkle of crushed pistachios for added color and crunch. Serve immediately with lime wedges on the side, allowing each person to squeeze fresh lime juice over their portion. The additional lime juice brightens the flavors and adds a lovely contrast to the sweet rose notes.
Tips for Perfect Results
For the best faloodeh, use high-quality rose water, as this is the dominant flavor. Persian or Middle Eastern grocery stores typically carry the best varieties. If your rose water is very strong, start with less and adjust to taste. The flavor should be noticeable but not overwhelming.
Make sure your starch noodles are completely cool before adding the syrup to prevent melting. If the noodles seem too thick, you can thin them with a little cold water before combining with the syrup.
For variation, some regions add a touch of saffron to the syrup for a golden color and subtle flavor. Simply steep a pinch of saffron threads in a tablespoon of hot water and add to the syrup along with the rose water.
Store leftover faloodeh covered in the freezer for up to one week. Let it soften slightly before serving, and always serve with fresh lime wedges for the most authentic experience.
