Name: Faloodeh
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 - 6
Ingredients: 100 gm dried rice vermicelli noodles, broken into small pieces; Sour cherries in syrup (see note), to serve; Pomegranate seeds, to serve; Coarsely chopped pistachio nuts, to serve; Lime-rosewater syrup; 400 gm caster sugar; Finely grated zest of 1 lime; Juice of 2 large limes; 1 tsp rosewater

Faloodeh

A textural, refreshing Persian dessert.

Serves 4 - 6

Prep

15M

Cook

Total

20M

Skip to Recipe

In essence, this refreshing Persian dessert combines a no-churn sorbet with cooked vermicelli noodles stirred through. The noodles become crisp when added to the frozen syrup, adding textural interest. Orange blossom syrup also makes a delicious alternative, and you can serve the faloodeh with any seasonal fruit you prefer.

Ingredients

100 gm dried rice vermicelli noodles, broken into small pieces

Sour cherries in syrup (see note), to serve

Pomegranate seeds, to serve

Coarsely chopped pistachio nuts, to serve

Lime-rosewater syrup

400 gm caster sugar

Finely grated zest of 1 lime

Juice of 2 large limes

1 tsp rosewater

Method

1.For syrup, bring sugar and 600ml water to a simmer in a saucepan over medium-high heat, stirring to dissolve sugar. Remove from heat, then stir in lime zest and juice, and rosewater. Pour into a plastic container and freeze, scraping occasionally with a fork until frozen and smooth (6 hours).

2.Meanwhile, soak vermicelli in a large bowl of boiling water until very tender (10 minutes). Drain, cool under cold running water and drain again. Stir into frozen syrup. Return to freezer to firm up (1 hour).

3.Serve faloodeh topped with cherries and their syrup, scattered with pomegranate seeds and pistachio nuts.