Persian Faloodeh with Rose Water and Lime
Inspired by techniques from NYT Cooking and Serious Eats.
A simple sugar syrup is mixed with water, lime juice and food-grade rose water, half-frozen, studded with soft chopped rice vermicelli and scraped with a fork into fluffy crystals.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Make the syrup. Dissolve the sugar and salt in 120 ml water over low heat, then cool.
- 2
Start freezing. Mix the syrup with the cold water, lime juice and rose water in a shallow dish and freeze about 1 hour until crystals form at the edges.
- 3
Cook the noodles. Boil the vermicelli 5-8 minutes until very soft, rinse in cold water and snip into short lengths.
- 4
Add the noodles. Stir the noodles into the half-frozen mixture so they stay suspended.
- 5
Scrape. Scrape with a fork every 45-60 minutes for 3-4 hours until fluffy and icy.
- 6
Serve. Pile into chilled bowls with pomegranate seeds, a mint leaf and lime wedges.
Storage
Keep covered in the freezer for up to 1 week. Scrape again with a fork before serving.
Equipment
- small saucepan
- shallow freezer-proof dish about 23 x 33 cm
- saucepan for the noodles
- sieve
- scissors
- fork
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 177 kcal |
| Protein | 0.8 g |
| Carbohydrate | 44.4 g |
| of which sugars | 34.9 g |
| of which free sugars | 33.5 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 0.6 g |
| Salt | 0.13 g |
Protein per 100 kcal
0.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
