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Fāloodeh (Persian Frozen Noodle and Rose Water Sorbet) Recipe

Why It Works

  • Augmenting the sugar with a bit of sunshine corn syrup helps produce a easy icy consistency, and helps stop the combination from freezing right into a block of ice.
  • Including the rose water to the well-chilled syrup combination proper earlier than freezing preserves its delicate aroma.
  • Cooking the dry noodles properly past the al dente stage ensures that they take in loads of water in order that they grow to be delicately crunchy when frozen.

Fāloodeh is a beloved and refreshing Persian dessert made by incorporating skinny threads of noodles right into a candy rose water–flavored syrup that has been cooled to a semi-frozen state. Served in particular person bowls, it’s typically topped with a splash of freshly squeezed lime or lemon juice and/or a teaspoon of bitter cherry syrup. It’s a becoming finish to any heavy and wealthy meal in addition to the right cooling deal with on a summer time afternoon. 

Critical Eats / Nader Mehravari


The noodles in fāloodeh should not an afterthought, however a major ingredient, totally built-in into the candy, icy rose water–flavored mound that surrounds them. They’re what units fāloodeh other than so many different icy desserts equivalent to granitas, sorbets, Italian ices, slushies, snow cones, and shaved ices.

Most frequently, notably amongst Iranian communities, this icy deal with is known as fāloodeh-é-Shirāzi. Many, together with me, consider one of the best fāloodeh is made within the southern Iranian metropolis of Shirāz, which is called Iran’s metropolis of flowers, literature, and poets.

Historical past of Fāloodeh

A few of the earliest frozen sweets recognized to humanity have been created in historical Persia. By 400 BCE, Persians have been making, amassing, and storing ice, even in the course of summer time within the desert. They constructed buildings referred to as yakhchāls, (actually, “ice-pits”), which consisted of a pointed dome above floor and a big space for storing beneath. The ice saved in them was used not solely in the course of the hottest summer time months, however all year long for a wide range of functions equivalent to preserving perishable meals and getting ready icy drinks and treats. 

Critical Eats / Nader Mehravari


The earliest of those treats have been snow-like piles of ice topped with pure sweeteners of the time equivalent to fruit syrups and honey. The oldest surviving culinary-related manuscript from historical Persia (circa 500 CE) paperwork an interview between King Khosrow II of the Sasanian Dynasty and a younger man named Ridak, who wished to grow to be a royal valet. When the monarch asks Ridak’s opinion about one of the best candy treats, Ridak’s response contains “snow with fruit syrup.” It’s believed that such early icy treats advanced into what we now know as fāloodeh.

Fāloodeh-type sweets have been launched to the Arab world after the Muslim conquest of Persia within the seventh century. Some historians consider that it was then launched to Sicily within the eighth century as a part of the Arab invasion of Sicily and was a predecessor to up to date granitas and sorbets. The Indian subcontinent was launched to fāloodeh from Persia in the course of the Mughal Empire within the sixteenth century; at present it’s served there as extra of a well-liked chilly beverage and is known as falooda.

My Path to Selfmade Fāloodeh

Throughout my childhood and teenage years rising up in Iran, I by no means noticed anybody making fāloodeh at residence. It was a kind of particular widespread treats you loved at an ice cream parlor, from a avenue nook ice cream pushcart, or as dessert in a sit-down restaurant. 

I’ve been making fāloodeh in my residence kitchen for nearly 20 years now. All of it started when our household was residing in Ithaca, New York, the house of Cornell College. A number of instances a 12 months, my spouse and I hosted teams of Iranian college students who have been attending Cornell and served them conventional home-cooked Persian meals. For a kind of events, I challenged myself to shock the company with one thing very Persian that they may not have had for a very long time—do-it-yourself fāloodeh was the reply. It took a little bit of managed experimentation to search out the appropriate noodles to make use of and to find out one of the best method for the sugary rose water syrup, however ultimately these preliminary batches have been genuine sufficient that nobody may consider that it was do-it-yourself.

Over time, I’ve improved and streamlined this recipe to copy these heavenly scoops of fāloodeh that my tastebuds can nonetheless bear in mind from my childhood summer time journeys to Shirāz to go to relations.

Fāloodeh Key Substances

The unique technique of creating fāloodeh, which remains to be used commercially and in some properties at present, begins by making contemporary wheat-starch noodles for every batch. A slurry of equal elements (in quantity) of wheat starch and water are then cooked lengthy sufficient for a really thick, virtually clear, paste to be generated. Whereas nonetheless sizzling, the ensuing paste is put right into a particular noodle extruder with tiny holes on the underside, and lengthy, skinny threads of nonetheless heat starch noodles instantly drop into a big ice bathtub beneath. As quickly as they’ve cooled and gelled sufficient to deal with, the noodles are used to make a batch of fāloodeh. 

Critical Eats / Nader Mehravari


Making contemporary wheat-starch noodles at house is time-consuming and laborious to grasp. Luckily, there’s an equally good and really handy various: mung bean noodles or threads (additionally referred to as glass noodles, cellophane noodles, or, wun sen). When cooked in boiling water, these thread-like white noodles grow to be fully translucent. When frozen, the cooked noodles flip snow-white and opaque.

The opposite essential ingredient in fāloodeh is rose water, which nowadays is available in most native supermarkets. Augmenting the sugar with a bit of sunshine corn syrup helps produce a easy consistency that doesn’t freeze right into a block of stable ice in your house freezer.

Critical Eats / Nader Mehravari


For serving, all you want is a lime or a lemon, and a few bitter cherry syrup. Bitter cherry syrup is widespread amongst Persians for drizzling over sweets and for making thirst-quenching drinks referred to as sharbat (to not be confused with sherbet or sorbet). Bottles of bitter cherry syrup might be discovered within the worldwide aisle of better-stocked supermarkets and are all the time out there in any Persian, Center Japanese, Afghani, Mediterranean, Indian, or Turkish market. Alternatively, you should utilize among the syrup from a jar of Persian-style bitter cherry jam, the place chunks of complete fruit float in a thick, candy, fruity syrup.

Tools and Strategies. for Making Fāloodeh

The recipe makes about 6 cups of fāloodeh and might be ready in a non-commercial 1.5-quart ice cream maker (both canister-style or compressor-style). Utilizing an ice cream maker produces the perfect texture; by constantly churning as the bottom freezes, ice crystals are stored to a really small dimension for a smoother texture. Should you don’t have one, to not fear—I’ve included instructions for making fāloodeh with out one as properly.

In contrast to most pasta dishes, the place the noodles are cooked simply to the al dente stage, the dry mung bean threads for fāloodeh have to be boiled till totally cooked, after which some. It’s because you need them to soak up as a lot water as attainable, which is important for them to grow to be delicately crunchy as they freeze within the rose water–flavored syrup.

Noodles uncooked, frozen, and thawed.

Critical Eats / Nader Mehravari


When making fāloodeh with residence ice-cream makers (canister or compressor sort), remember the fact that the paddle that strikes and scrapes the slushy liquid shouldn’t be designed to correctly incorporate the noodles. Don’t be tempted so as to add the noodles to the ice cream maker as a part of the churning course of, the way in which one may when including mix-ins to an ice cream base. In any other case, you’ll find yourself with a clogged mass of noodles protruding of the highest of the freezer bowl. As an alternative, after the ice cream maker has completed its job of creating a fairly stiff frozen slush, add a few quarter of the noodles into the freezer bowl and let the ice cream maker churn for an additional 5 minutes. Relying in your ice cream maker, you may have the ability to add one other quarter of the noodles adopted by one other 5 minutes of churning earlier than noodles begin to clog up. At that time, cease the ice-cream maker, take away the paddle from the freezer bowl and gently stir the remainder of the noodles in by hand.

The right way to Serve

Should you’ve by no means eaten fāloodeh earlier than, I like to recommend the next method: Begin by consuming a few teaspoons of fāloodeh with out including something so that you could expertise the pure frozen-slushy texture and the rose water taste. Assuming you’ve got at the very least a few scoops in your bowl, pour a teaspoon or two of freshly squeezed lime or lemon juice on one of many scoops and one or two teaspoons of bitter cherry syrup on the opposite. Style a lime juice aspect. Style the bitter cherry syrup aspect. Lastly, take a spoonful from the center of the 2 scoops so that you just get a little bit of each in a single chunk. This manner, you possibly can expertise all the flavour potentialities. After that, eat it nonetheless you please. 

Critical Eats / Nader Mehravari


Fāloodeh is slushier and melts a bit quicker than most different frozen desserts and its texture adjustments as you eat it. Sometimes, by the point you unravel your dish of fāloodeh you can be left with noodles swimming within the melted slush. That’s the means it’s alleged to be.

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