Desserts & Sweets🌸Saffron & Fragrant Rosewater

Faloodeh, very close to Faloodeh Shirazi

Name: Faloodeh, very close to Faloodeh Shirazi
Prep time: 20 min
Cook time: 15 min
Yield: 4-6 servings
Cuisine: Persian
Ingredients: 1 cup boiling water; 1 cup sugar; 1/4 cup rose water (golab); 100 grams thin rice vermicelli noodles (usually sold in the Asian food aisle); Fresh lime juice (for serving); Sour cherry syrup / Sharbat-e Albaloo (optional, for serving); A pinch of saffron (optional)

فالوده شیرازی با گلاب و آبلیمو

Another favorite Persian frozen dessert! There are a few different ways to make this, but I will share my latest technique using thin rice noodles. Served with fresh lime juice, sour cherry syrup, and a scoop of Bastani Sonnati on a warm day!

Prep Time

20 mins (plus freezing)

Cook Time

15 mins

Total Time

35 mins

Servings

4-6 servings

Difficulty

Easy

Faloodeh, very close to Faloodeh Shirazi

The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Bastani Sonnati (Saffron Ice Cream)Fresh Lime JuiceSour Cherry Syrup (Sharbat-e Albaloo)Fresh Mint Leaves

🌸Blooming Saffron & Golab

Fragrant Finishing Secret: Grind saffron threads with a pinch of sugar in a mortar and steep in warm water for maximum crimson color. Always stir in rosewater (golab) and crushed cardamom during the final minutes of cooking so their delicate floral oils stay vibrant.

Ingredients

مواد لازم

Servings Stepper

4 servings

Unit System

Prep ready: 0 of 7

1 cup boiling water

1 cup sugar

¼ cup rose water (golab)

100 grams thin rice vermicelli noodles (usually sold in the Asian food aisle)

Fresh lime juice (for serving)

Sour cherry syrup / Sharbat-e Albaloo (optional, for serving)

A pinch of saffron (optional)

Step-by-Step Instructions

طرز تهیه

Make the frozen rosewater syrup: Mix sugar with boiling water until completely dissolved. Add rose water (and saffron if desired). Let cool, then place in the freezer until completely frozen solid (overnight works best!).

Cook the noodles: Break the rice noodles into smaller pieces (about 1 to 2 inches long; you can use kitchen shears or pulse briefly in a blender on chop mode). Boil in a pot of water for 10 to 15 minutes until soft and tender. Drain in a fine colander and immediately rinse under cold water to cool.

Combine and freeze: Scrape and crush the frozen sugar syrup with a fork into icy granita crystals. Fold in the cooked, cooled rice noodles. Return to the freezer, taking it out every 20 to 30 minutes for the first 2 hours to stir so the noodles blend evenly into the icy syrup.

Serve: Scoop the icy, fragrant noodle dessert into chilled bowls and drizzle generously with fresh lime juice or sweet-tart sour cherry syrup 🙂.

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