Iranian Dessert

Faloodeh Shirazi

Faloodeh Shirazi is Shiraz-style frozen rosewater syrup threaded with fine starch noodles and served with lime or sour cherry syrup. This version uses measured ingredients, clear visual cues and the traditional flavour balance that makes the dish distinctive.

Jump to recipe More Iranian food
25 minsPrep time
4 hrCook time
Serves 6Servings
MediumDifficulty
Faloodeh Shirazi
About this dish

Faloodeh Shirazi: the story on the plate

Faloodeh Shirazi is a Iranian dessert with a clear sense of place. Faloodeh is one of Iran’s ancient frozen desserts, with Shiraz especially famous for its noodle-and-rosewater style. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Historical background

Faloodeh is one of Iran’s ancient frozen desserts, with Shiraz especially famous for its noodle-and-rosewater style.

Why it is famous

It represents a long Persian history of chilled and frozen sweets using ice, syrups and floral aromatics well before modern industrial ice cream.

Cultural significance

It represents a long Persian history of chilled and frozen sweets using ice, syrups and floral aromatics well before modern industrial ice cream.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

240Calories
2gProtein
58gCarbs
0gFat
Ingredients

What you need

  • 220 caster sugar
  • 600 water
  • 80 rosewater
  • 150 fine rice or starch noodles
  • 60 lime juice
  • 80 sour cherry syrup, optional
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. Dissolve sugar in 400 ml water over low heat, then cool completely. Stir in rosewater and pour into a shallow freezer-safe container.
  2. Freeze for 2–3 hours, scraping every 30–40 minutes with a fork so large solid ice blocks do not form.
  3. Cook the fine noodles according to their type until just tender, then rinse under very cold water and drain thoroughly. Cut very long strands if necessary.
  4. When the syrup is mostly frozen into soft crystals, fold the cold noodles through evenly. Return to the freezer for another hour.
  5. Scrape and stir again before serving. Faloodeh should be icy and loose enough to spoon, with noodles suspended throughout rather than frozen into one brick.
  6. Serve in chilled bowls with lime juice or sour cherry syrup added at the table according to taste.
Cook smarter

Tips, storage and serving advice

Shopping tips

Buy saffron threads rather than powder, Persian dried limes when possible, tart barberries and unsweetened pomegranate molasses. Rinse rice thoroughly so the grains steam separately. Check labels on compound ingredients such as sauces, spice blends, stocks, kimchi, fermented pastes and prepared breads when cooking for allergies.

Ingredient quality

For Faloodeh Shirazi, prioritise fresh or properly stored versions of caster sugar, water, rosewater, fine rice or starch noodles; speciality seasonings should smell vivid rather than stale.

Common mistakes

Warm noodles melt the ice, long freezing without scraping makes a solid block and too much rosewater becomes soapy.

Chef’s tips

Keep every component cold before combining and scrape repeatedly during freezing.

How to know it is cooked

Ice forms fine spoonable crystals and the noodles remain separate rather than clumped.

Plating advice

Serve in shallow chilled glass bowls with lime wedge and cherry syrup separate.

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