Faludeh is an ancient Persian frozen delicacy that will transport your taste buds to another era. It all starts with thin rice noodles, as delicate as grated coconut, swimming in a refreshing blend of sweetened ice, infused with rose water and lime juice. The origins of this dessert trace back to Persia, where ingenious techniques for storing ice were developed as early as 400 BCE.
Imagine the scorching desert summers being tamed by the magic of ice, preserved in insulated underground chambers beneath grand domed structures. The Persians knew how to savor the sweetness of life, combining ice, honey, saffron, and fruit to create the earliest versions of ice cream and sorbets. Over time, rose water and sugar joined the mix, adding their distinct flavors to this frozen wonder.
As time went on, Persians began to mix homemade noodles called faludeh into the ice, adding a unique texture and maintaining their pristine white color. Today, we commonly use rice sticks, also known as rice vermicelli or mei fun, to recreate this effect. The noodles blend perfectly with the sweetened shaved ice, while a touch of lime juice counteracts any soapy hints from the rose water.
Faludeh has evolved with regional variations, and the city of Shiraz boasts its famous faludeh shirazi, delighting palates with its tart twist. In Israel, where limes are scarce, lemon juice steps in to work its magic. Sour cherry syrup adds an extra dimension, either drizzled over the sorbet or mixed in to create a rosy hue. To top it all off, chopped pistachios add a delightful crunch to this frozen indulgence.
With its non-dairy nature, faludeh has become a staple at Persian gatherings, especially during summertime barbecues and meat-centric feasts. And for those seeking an even more lavish treat, faludeh can be mixed with bastani, the beloved Persian ice cream. The Indian rendition of this icy delight involves kulfi, translucent wheat-starch noodles, and vibrant pink or yellow syrup, often served as a heavenly milkshake in Mumbai.
As culinary innovations continue, there are now faludeh variations without the noodles, featuring luscious blends with fruits like melons. And for a twist on tradition, faludeh sib swaps noodles for grated apples, and is customarily served to break the Yom Kippur fast.
In Iran, you can find faludeh not only in bastani (ice-cream stores) but also in specialty shops dedicated solely to this treat. While modern renditions may rely on ice-cream makers, true faludeh aficionados know that the magic lies in its slushy texture, standing apart from solid Italian ice or velvety ice creams.
So, whether you're seeking a nostalgic taste of history or a refreshing delight to beat the summer heat, faludeh is here to transport you on a timeless culinary journey. Try it once, and you'll find yourself falling in love with this Persian frozen wonder.
If you want the full experience I recommend adding the syrup, which I made myself. I couldn’t find any cherries so I went with a mix of berries. Any extra syrup can be added to seltzer for a refreshing drink.
Ingredients
Faludeh
- 4 cups water
- 1 cups sugar
- 2 tablespoons rose water
- About 2 tablespoons fresh lime or lemon juice
- 8 ounces thin rice noodles or Chinese rice sticks broken into 1-inch pieces
- About ½ cup berry syrup optional
Berry Syrup
- 2 ½ cups fresh or frozen cherries or berries
- 3 cups sugar
- ½ teaspoon lemon or lime juice
- Water as needed
Nutritional Facts
Instructions
- In a medium saucepan, stir the water and sugar over low heat until the sugar dissolves, about 5 minutes. Increase the heat to medium and bring to a boil. Let cool. Stir in the rose water and lime juice. Pour into ice cube trays and freeze.
- Soak the noodles in cold water to cover for 1 hour. Drain. Bring a large pot of water to a boil. Add the noodles and cook until tender but not mushy, 3 to 5 minutes. Drain, rinse with cold water, and drain again. Refrigerate until chilled
- Crush the frozen sugar syrup cubes or pulse in a food processor. Energetically stir together the noodles with the crushed ice until well mixed. Transfer to servings bowls and serve immediately or freeze. If frozen, let stand at room temperature for 5 to 10 minutes to slightly soften, then crush with a spoon. If using, drizzle the syrup over the top.
- For the berry syrup. In a small pot mix berries with sugar, coat well. Heat over low and cook until bubbly. Remove from heat and mash with a fork. Pass through a strainer and cool until ready to use.
Video
Adapted from Gil Marks, Encyclopedia of Jewish food.
