Faloodeh is a classic Persian dessert with bright lime and rose flavors! This frozen granita-like dessert is made with rice vermicelli and is absolutely delicious! Follow my instructions to learn how to make this easy Persian frozen dessert at home using a handful of ingredients.
If you love unique Persian recipes, this one is for you! Faloodeh is a traditional Iranian dessert made with rice noodles sweetened with a lime rosewater syrup. It's one of the oldest desserts (invented in 400 B.C!) and has several variations in different countries. Read along to see why this special granita-like Persian dessert is such a favorite!
Table Of Contents:
What Is Faloodeh?
Faloodeh, equally known as paloodeh is a classic Iranian dessert made of vermicelli sized noodles (arrowroot, wheat or rice) mixed with lime and rosewater flavored syrup and cooled until partially frozen. It's believed that this frozen dessert was originated in the city of Shiraz in Iran, hence the popular name; faloodeh Shirazi.
This delicious frozen Persian dessert is available at ice cream shops all around Iran and it comes in different flavors including saffron and pistachio. You can have it as is with lime juice or with saffron ice cream.
What's the origin of the word "faloodeh"? As mentioned, this dessert is also called paloodeh that comes from the verb "paloodan" which means to refine. It refers to the process of making this dessert which is when starch and water is mixed, cooked and pressed through a sieve to resemble fine noodles. The noodles are then mixed with chilled syrup and left to be semi frozen.
- Rice vermicelli: Traditionally, this recipe is made with starch and water that's mixed, cooked and then pressed through a sieve to make noodles. However, this is a simplified recipe that results in a dessert that has the same taste and texture. You need to use rice vermicelli that's thin and cooks very quickly.
- Sugar: Use granulated sugar for this recipe. It cannot be substituted with other sweeteners.
- Lime: Freshly squeezed lime juice gives all the flavor to this dessert. You can add more if you'd like the faloodeh to be more sour.
- Rosewater: You need about 2 tablespoons. It adds a lot of flavor and goes well with the lime however if you're not a fan of rosewater you can leave it out.
How To Make Faloodeh
- Make the syrup: Place the sugar and water in a saucepan over medium high heat. Bring to a simmer and cook for 3 minutes. Turn the heat off and add the lime juice. Let it cool completely. Transfer it to freezer safe container and freeze uncovered for 45 minutes.
- Prepare the noodles: Meanwhile, cook the rice noodles according to the package. Once cooked, place them in ice water for a few minutes.
- Cut them up: Drain the noodles and cut them into small pieces using kitchen scissors.
- Mix and chill: Add the rice noodles to the chilled syrup. Freeze uncovered for 1 hour.
- Stir to combine: Give the mixture a good stir and freeze for another hour. Give it a stir and repeat these steps one more time. The mixture will have a granita-like texture.
- Serve: Divide between bowls and serve with your favorite topping.
How To Serve Faloodeh
There are a few ways you can serve this classic Iranian dessert. If you like it more on the sour side, add more lime juice right before serving. You can also top it with sour cherry jam or syrup as well as bastani sonnati (Persian saffron ice cream).
Store the leftovers in a freezer-safe container and freeze for up to 3 days. Give it a good stir right before serving and add more syrup if needed.
Frequently Asked Questions
While the two desserts have a lot in common, falooda is a Central and South Asian variation which usually contains rose syrup, jelly, nuts and basil seeds and is served in a glass with ice cream. The Iranian version, faloodeh has an icier texture and isn't necessarily served with ice cream.
My suggestion is to stick to lime since that's the classic flavor. However, if lime is not available, then lemon would do.
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Faloodeh Recipe (Persian Rose and Lime Granita)
- 2 ½ cup water
- 1 cup granulated sugar
- 2 tbsp rosewater
- 2 limes juice of, about ¼ cup
- 3 oz rice vermicelli noodles
- Place the water and sugar in a saucepan over medium high heat. Bring it to a boil, lower the heat to medium and simmer for 3 minutes. Turn the heat off and add the lemon juice and rosewater. Let it cool completely, then transfer to a freezer safe dish and freeze uncovered for 45 minutes.
- Bring a pot of water to a boil and cook the vermicelli noodles according to the package. Drain and place them in ice cold water so they stop cooking. Drain again and place the noodles in a bowl. Using kitchen shears, cut the noodles into small pieces.
- Take the container with the syrup out of the freezer and add in the noodles. Give it a stir and return uncovered to the freezer for one hour. After one hour, give it a good stir and return to the freezer for another hour. Stir and repeat one more time (total of 3 hours in the freezer). The dessert will have a granita-like texture.
- Divide between bowls and either serve as is or top with sour cherry jam and syrup or saffron ice cream.
- Store the leftovers in an airtight container and freeze for up to 3 days.
- Other sweeteners including honey, stevia or coconut sugar won't work for this recipe.