Recipe: Faloodeh (Persian Rose Water Ice)

As we learned recently, we're not the only fans of gorgeous, fragrant rose water. This is our very favorite use for it – Persian ice, or faloodeh, a splendidly refreshing combination of rose water, lime juice, sugar, and noodles. Yes, noodles!

Faloodeh is one of the earliest known frozen desserts, dating to ca. 400 BC in Persia. This version is particularly associated with the city of Shiraz, while other variations exist across the Middle East, India, and Pakistan. The sweetly scented ice has the consistency of a granita or slush with the added texture of chewy noodles made from rice or corn starch. It's a unique combination and wonderfully sensory eating experience.

We have tried out a few different recipes and the recipe below is a hybrid, taking what has worked best for us and been simplest to make on a hot summer day. Be sure to serve the faloodeh with fresh lime juice or lime wedges (lemon works, too), which balances the floral, sweet flavors of the ice. Sour cherries or sour cherry syrup are also highly recommended, as are other traditional garnishes like pistachios and mint.

Faloodeh (Persian Rose Water Ice)
Serves 4

1 cup sugar
1 cup water
1 tablespoon rose water
1 ounce dried rice sticks or vermicelli
Fresh lime juice or lime wedges
Optional garnishes: sour cherries, sour cherry syrup, berries (mulberries, blackberries, raspberries), pistachios, mint

Combine sugar and water in a small saucepan. Simmer over medium heat until sugar is dissolved. Remove from heat and stir in rose water. Let syrup cool completely.

Place noodles in a heatproof bowl. Add enough boiling water to cover and let stand for five minutes or until soft. Drain and rinse under cold water. Cut or tear noodles into two-inch pieces.

Combine noodles and syrup in a shallow glass or metal baking dish. Place in freezer.

After one hour, remove from freezer and stir with a fork. Return to freezer for another hour, rake with a fork, and then put back in freezer until desired consistency is reached, about one to three more hours.

To serve, rake with a fork and scoop into bowls. Serve with fresh lime juice or lime wedges. Also delicious with sour cherries or sour cherry syrup, fresh berries, pistachios, or mint.

Related: Weekend Project: Make Granita!

(Image: Emily Ho)

Comments (9)

Being Persian, I love this. One of my favourites. Have you ever tried the Iranian saffron ice cream with the hard little chunks of cream inside? I LOVE it.

wow, i've never thought of making this at home. this recipe doesn't seem too complicated, though. and i agree with Sara in America about the saffron ice cream. Persian food is the best!

My friend gave me a bunch of his fancy Qataran spices and a big bottle of rose water when he moved overseas recently, and I've been trying to figure out what to do with it besides look at it and swoon. Thanks!

This looks wonderful! I love using rose water in recipes - can't wait to try this one out :)

I'm Iranian-American and this is one of my favorite desserts, hands down. My favorite garnish is with tart lemon syrup - SO good!

oh yum! another simple related recipe is sharbat-e-golab -- a rosewater drink of just three ingredients: water, sugar, and rosewater, over lots of ice. so very delicious and refreshing, and for me, so evocative of my childhood. thanks for this post!

The easy version of it from Pakistan is rice noodles, Rooh Afza (Found in any Pakistani/Indian grocery store. It's a bottle of red syrup) and any sort of vanillaish icecream. Kulfi for example. Topped with pistachios.

the best faloudeh (or paloudeh) in not slushy and icy at all. the noodles themselves are crunchy and very cold, with no need for ice. but it's extremely hard to achieve this, without getting granita --and i'd love some expert advice on how to do that! i was lucky to have visited a very old parlour in Shiraz that sells only faloudeh, and it was out of this world -- no slush!

how many cups is an ounce of vermicelli?