Persian
Vegan
Gluten freeFaloodeh
Frozen rice noodle sorbet
Faloodeh shirazi: frozen rosewater rice-noodle sorbet with lime
Faloodeh is the summer treat of Shiraz: thin rice noodles frozen in a rosewater syrup to make an icy, crunchy, chewy sorbet, sold in ice-cream shops across the city and in Tehran on hot evenings. Each glass is finished at the counter with a squeeze of fresh lime and, for many, a spoon of sour cherry syrup. It is very different from Indian falooda, which is a creamy milk drink; this one is dairy-free, sharp, floral and refreshing. Chef's tip: scrape the mixture with a fork every 30 minutes while it freezes, so you get snowy crystals rather than a solid block.
- Prep
- 20 min
- Cook
- 220 min
- Difficulty
- Medium
- Serves
- 6
- Per serving
- 190 kcal
Ingredients
For the sorbet
- 7 oz sugar
- 2 cups water
- 4 tbsp rosewater
- 1 tbsp lime juice
- 1 ¾ oz very thin rice vermicelli
To serve
- 2 limescut into wedges
- 6 tbsp sour cherry syrup (optional)
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Method
0/6 doneStep 1: Heat 7 oz sugar and 2 cups water in a pan over a medium heat, stirring until the sugar dissolves, then simmer for 3 minutes. Cool completely, then stir in 4 tbsp rosewater and 1 tbsp lime juice.
5 minStep 2: Bring a pan of water to the boil, add 1 ¾ oz very thin rice vermicelli and cook for 2–3 minutes, until soft and white all through. A common mistake is overcooking them: soft, swollen noodles turn mushy when frozen instead of staying chewy.
3 minStep 3: Drain the noodles and plunge them into iced water for 2 minutes. Drain well and cut them into 2–3 cm lengths with scissors.
2 minStep 4: Stir the noodles into the cold syrup in a shallow metal tray or tin. Freeze for 30 minutes, then rake the edges into the middle with a fork.
30 minStep 5: Repeat the raking every 30 minutes for about 3 hours, until the syrup has become fluffy, snowy crystals clinging to the noodles. It should look like a pale, glistening granita.
180 minStep 6: Leave out for 5 minutes to soften slightly, then scoop into chilled glasses. Squeeze over 2 limes and drizzle with 6 tbsp sour cherry syrup. It keeps frozen for a week; rake it again before serving.
5 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 0 g
- Carbs
- 48 g
- Fat
- 0 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does faloodeh take?
- About 240 minutes in total: 20 minutes to prepare and 220 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of lime juice?
- Lemon juice, same amount.
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