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bowl of Persian faloodeh dessert

Persian Faloodeh Dessert

Persian faloodeh is an icy, refreshing dessert made with thin rice noodles, rose water syrup, and lime juice. It’s light, floral, and perfect for hot days. A traditional treat from Iran that pairs wonderfully with saffron ice cream or tea.
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Prep Time 10 minutes
Cook Time 5 minutes
Freezing time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 people
Course: Dessert
Cuisine: Iranian, Persian
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 cup sugar
  • 2 cups water
  • 2 –3 tablespoons rose water
  • 1 cup thin rice starch noodles faloodeh vermicelli
  • Juice of 1 fresh lime
Optional toppings: sour cherry syrup, chopped pistachios, scoop of Persian saffron ice cream

Method
 

Step 1: Make the syrup
  1. Add sugar and water to a saucepan.
  2. Heat gently until the sugar dissolves.
  3. Remove from heat, stir in rose water, and let cool.
  4. Place syrup in the freezer until it starts turning icy.
Step 2: Cook the noodles
  1. Boil rice starch noodles for 2–3 minutes, just until soft.
  2. Rinse under cold water to stop cooking.
  3. Drain well and set aside.
Step 3: Mix and freeze
  1. Add noodles into the slushy syrup.
  2. Return to freezer, stirring every 30 minutes to keep crystals loose.
  3. After 3–4 hours, it should be frozen with a slushy texture.
Step 4: Serve
  1. Spoon into bowls or tall glasses.
  2. Squeeze fresh lime juice on top.
  3. Add sour cherry syrup or pistachios for garnish.
  4. Serve right away before it melts.

Notes

  • Always use rice starch noodles, not wheat, for the right texture.
  • Chill serving bowls in the freezer before scooping—it keeps faloodeh icy longer.
  • Try it with pomegranate molasses or saffron ice cream if you want to experiment.