Faloodeh (Persian Rose and Lime Granita with Vermicelli)
User Reviews
0
0 reviews
Unrated
Faloodeh (Persian Rose and Lime Granita with Vermicelli)
Report
Learn how to make this traditional and ancient Persian rose and lime-scented dessert in 5 easy steps. Serve simply with a squeeze of lime, or add syrup, pistachios, pomegranate seeds, or all three!
Share:
Ingredients
- 1 1/2 cups sugar
- 4 1/2 cups water
- salt sea salt
- 1 lime juiced
- 2 tablespoons rose water
- 4 ounces rice vermicelli thin noodles
To Serve
- lime wedges
- tart cherry syrup optional
- pistachios optional, slivered
- pomegranate seeds optional
Instructions
- Prepare the rose syrup. In a medium saucepan over medium-high heat, stir together the sugar, water, and a very small pinch of salt (about 1/4 teaspoon). Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring regularly. Remove from the heat and stir in the rosewater and lime juice. Cool the syrup completely, then transfer to a freezer safe dish and freeze (uncovered) for 30 minutes.
- While the syrup cools, cook the rice noodles. Fill a medium saucepan with water and bring to a boil over high heat. Set a bowl with ice water nearby. Once boiling, add the noodles and cook according to the package instructions. Drain and transfer to the ice water to prevent further cooking and sticking. Once the noodles have fully cooled, drain once more and place them in a bowl. Use kitchen scissors to cut the noodles into pieces, approximately 1 inch in length. Set aside.
- Add the noodles to the rose syrup: Remove the syrup from the freezer and stir in the noodles. Return (uncovered) to the freezer for 1 hour and 30 minutes.
- Scrape and stir to create the granita-like texture: remove the mixture from the freezer. Use a fork to scrape the mixture from the sides into the middle of the dish and then stir the mixture. This process avoids icy chunks being formed and creates the granita-style texture. Place the mixture back in the freezer for 1 hour before repeating scraping and stirring. Repeat the process two more times. The texture should be coarse and icy from the frozen syrup, punctuated with crispy noodles.
- Serve the faloodeh: Scrape the noodles with a fork and divide between small bowls and add a wedge of lime alongside. If you like, garnish with a drizzle of cherry syrup and scattering of pistachio slivers and/or pomegranate seeds.
Notes
- to browse quality Mediterranean ingredients including the Rose Water
- used in this recipe.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the Rose Water used in this recipe.
- Tart Cherry Syrup is easy to find online, but in a pinch you can use tart cherry juice or concentrate the flavor by simmering 3/4 cup tart cherry juice on the stovetop until it reduces by half. You could also swap the tart cherry syrup with pomegranate molasses.
Nutrition Information
Show Details
Calories
146.9kcal
(7%)
Carbohydrates
38.2g
(13%)
Protein
0.1g
(0%)
Fat
0.1g
(0%)
Saturated Fat
0.001g
(0%)
Polyunsaturated Fat
0.01g
(0%)
Monounsaturated Fat
0.001g
(0%)
Sodium
7.2mg
(0%)
Potassium
9.3mg
(0%)
Fiber
0.2g
(1%)
Sugar
37.6g
(75%)
Vitamin A
4.2IU
(0%)
Vitamin C
2.4mg
(3%)
Calcium
7.1mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 1469 kcal
% Daily Value*
| Calories | 146.9kcal | 7% |
| Carbohydrates | 38.2g | 13% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.001g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.001g | 0% |
| Sodium | 7.2mg | 0% |
| Potassium | 9.3mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 37.6g | 75% |
| Vitamin A | 4.2IU | 0% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 7.1mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
