Shirazi Faloodeh (فالوده شیرازی)

• 120 gRice vermicelli (faludeh noodles), dry (very thin rice vermicelli)
• 2 lWater (for boiling and rinsing noodles; also Rosewater Sorbet Syrup: 300 ml)
• 600 gIce cubes (for ice bath)
• 220 gGranulated sugar
• 60 mlRose water (high-quality, food-grade)
• 80 mlFresh lemon juice (strained)
• 1 gCitric acid (optional, boosts tartness and keeps flavor bright)
• 1 gFine sea salt (balances sweetness)
• 180 mlSour cherry syrup (sharbat-e albaloo) (to serve)
• 6 wedgeFresh lime wedges (to serve)
• 30 gPistachios, finely chopped (optional garnish)

Instructions

1. 1

   Make the syrup base: combine 220 g sugar and 300 ml water in a small saucepan. Warm over medium heat, stirring, until fully dissolved and just beginning to simmer (about 3–4 minutes). Do not boil hard. Remove from heat, then stir in 60 ml rose water, 80 ml lemon juice, 1 g salt, and (if using) 1 g citric acid.

2. 2

   Chill the syrup thoroughly for a cleaner freeze: pour into a shallow metal or glass dish, cover, and refrigerate until very cold (at least 60 minutes). The syrup should feel fridge-cold, not lukewarm; this speeds freezing and helps keep the rose aroma fresh instead of cooked.

3. 3

   Cook the vermicelli: bring 2.0 L water to a rolling boil. Add 120 g rice vermicelli and stir immediately to prevent clumping. Boil until just tender but not mushy, 3–5 minutes (check at 3 minutes). The noodles should bend easily and remain slightly springy.

4. 4

   Stop the cooking fast for the right bite: drain the noodles, then rinse under cold running water for 60–90 seconds until fully cooled. Transfer to a large bowl of ice water made with 600 g ice cubes and enough cold water to cover; soak 5 minutes, then drain very well so excess water doesn’t dilute the sorbet.

5. 5

   Combine and start freezing: add the well-drained vermicelli to the chilled syrup and mix gently with a fork to separate strands. Pour into a wide, shallow freezer-safe pan (a metal pan freezes fastest). Freeze uncovered for 45 minutes, then scrape and stir thoroughly to break up ice crystals and distribute noodles evenly.

6. 6

   Finish freezing with repeated scraping: return to the freezer and scrape/stir every 30 minutes for 2 more rounds (total about 1 hour). For the final set, freeze an additional 30–60 minutes until the texture is slushy-granular, like shaved ice with noodles. If it freezes solid, rest at room temperature 8–10 minutes and scrape again.

7. 7

   Serve Shirazi-style: spoon faloodeh into chilled bowls. Drizzle 30 ml sour cherry syrup per serving or squeeze fresh lime to taste. If using, sprinkle about 5 g chopped pistachios per bowl. Serve immediately while the texture is crisp and spoonable; refreeze leftovers and re-scrape before serving.