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Faloodeh (faludeh): photo of the dish
Illustrative photo: Rka11111 — CC BY-SA 3.0, Wikimedia Commons
Desserts

Faloodeh (faludeh)

A refreshing Iranian dessert made of fine cornstarch vermicelli frozen and drizzled with rose and lemon syrup, often served with saffron ice cream. It is best enjoyed in summer, as a cooling treat after the heat.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

Instructions

  1. Soak the basil seeds in a little water for 15 minutes until they swell.
  2. Cook the vermicelli in boiling water for 3 to 4 minutes, drain and rinse under cold water.
  3. Prepare the syrup by dissolving the sugar in 250 ml of water over a low heat, then leave it to cool.
  4. Add the rose water, lemon juice and cardamom to the syrup.
  5. Divide the vermicelli between bowls, pour over the scented syrup and add the basil seeds.
  6. Place in the freezer for 1 hour until the dessert is very cold and lightly frosted.
  7. Sprinkle with pistachios and serve straight away, ideally with a scoop of saffron ice cream.

Variations and tips

Pure and light version. Without the sugar syrup, add just lemon juice and rose water for a more delicate taste.

Using what's available here. Cornstarch vermicelli can be found in Asian or Middle Eastern grocery shops; otherwise, use fine rice vermicelli.

More ideas

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Original Ecomely recipe.