Go Back
Iranian faloodeh with rosewater

Iranian Faloodeh with Rosewater

Iranian Faloodeh is a refreshing Persian dessert made with thin rice noodles in a lightly sweet rosewater syrup. Served chilled and garnished with crushed pistachios, rose petals, and sour cherry jam, it’s a delicate treat perfect for hot days or as a fragrant dessert after a meal.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

For the Noodles:
  • 1 cup thin rice noodles
  • 4 cups water
  • Pinch of salt
For the Syrup:
  • 1 cup sugar
  • 1 cup water
  • 2 tablespoons rosewater
  • 1 teaspoon lime juice
Optional Garnishes:
  • Crushed pistachios
  • Fresh rose petals
  • Sour cherry jam
  • Basil seeds

Method
 

  1. Cook the noodles: Boil the rice noodles in salted water until tender but not mushy. Drain and rinse under cold water. Spread them on a tray and freeze for about 1 hour.
  2. Make the syrup: In a saucepan, combine sugar and water. Heat until the sugar dissolves. Remove from heat and stir in rosewater and lime juice. Let it cool slightly.
  3. Combine noodles and syrup: Gently mix the chilled noodles with the syrup. Spread evenly in a shallow dish and freeze for 2–3 hours until slushy but not solid.
  4. Serve: Scoop into bowls, and garnish with pistachios, rose petals, and sour cherry jam. Optional: serve with a scoop of Persian saffron ice cream.