Faloodeh Shirazi is one of the oldest frozen desserts in the world, a unique Persian delicacy made with thin rice starch noodles, infused with rosewater, lime juice, and sugar syrup, then frozen into a refreshing, slushy texture. This traditional treat, originating from Shiraz, is cool, tangy, and fragrant, making it a favorite summer dessert in Iran.
Faloodeh Shirazi dates back to the Achaemenid Empire (circa 500 BCE), making it one of the oldest recorded frozen desserts in the world. Originally created in Persia’s royal kitchens, this delicacy was a luxurious treat made by chilling sugar syrup with vermicelli-like noodles, creating an early form of sorbet or granita.
Faloodeh became particularly famous in Shiraz, Iran, where its refreshing, citrusy flavor made it a staple during hot summers. Over time, it became a street food favorite, sold in traditional Persian ice cream shops (Bastani stores) alongside saffron ice cream (Bastani Sonnati).
Today, Faloodeh remains a nostalgic dessert, enjoyed across Iran and in Persian communities worldwide. Its cool, tangy, and floral flavors make it a unique frozen treat, distinct from Western ice creams and sorbets.
Ingredients
For the Syrup:
2 cups water
1 cup sugar
¼ cup rosewater
¼ cup fresh lime juice (adjust to taste)
For the Noodles:
½ cup rice starch noodles (or thin vermicelli)
4 cups water (for boiling noodles)
For Garnish & Serving:
Lime wedges
Sour cherry syrup (optional)
Chopped pistachios (optional)
Directions
Make the Sugar Syrup:
In a small saucepan, combine sugar and water over medium heat, stirring until the sugar fully dissolves. Remove from heat and stir in rosewater and lime juice. Let it cool to room temperature, then refrigerate until cold.
Prepare the Noodles:
Bring 4 cups of water to a boil, then add the rice starch noodles. Cook for 2-3 minutes, until soft but firm. Drain and rinse with cold water to stop the cooking process. Using scissors, cut the noodles into smaller 3-4 cm pieces for easy eating.
Freeze & Scrape:
Mix the cold syrup and noodles in a shallow freezer-safe dish. Place in the freezer for 30 minutes, then scrape the mixture with a fork to break up the ice crystals. Repeat every 30 minutes for about 2-3 hours, until a granita-like slushy texture forms.
Serve & Garnish:
Scoop into serving bowls or glasses. Garnish with lime wedges, a drizzle of sour cherry syrup, or a sprinkle of chopped pistachios for added flavor and texture. Serve immediately for a cool, refreshing dessert!
