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Persian

Faloodeh Shirazi (Persian Rose Noodle Sorbet)

A refreshing Shirazi Persian dessert with chilled rice vermicelli, rose syrup, and lemon.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Faloodeh Shirazi (Persian Rose Noodle Sorbet)

3 hr 25 mintotal

25 min hands-on3 hr hands-off

Prep 15 min · Cook 10 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes freezing time for the rose syrup base.

Method

  1. Combine sugar with 1 cup water in a small pan. Simmer until the sugar dissolves and the syrup looks clear.

  2. Turn off the heat and stir in rose water. Cool the syrup completely.

  3. Pour the syrup into a shallow container and freeze until icy, scraping it with a fork every 45 minutes if possible.

    45 min

  4. Boil the rice vermicelli in water until just tender, then drain immediately.

  5. Chill the noodles in ice water, then drain well so they stay springy.

  6. Scrape the frozen rose syrup into icy crystals and mix with the chilled noodles.

  7. Serve immediately with lemon juice drizzled on top.

How to tell it's done

The dessert should be icy, slushy, and refreshing, with firm chilled noodles running through the rose crystals.

Getting it right

Tip

Use a shallow container for freezing; it helps the syrup form scrapeable icy crystals faster.

What to serve it with

Serve in chilled bowls as a summer dessert, with extra lemon juice on the side.

Common mistakes

It freezes into a solid block.
Scrape it with a fork every forty-five minutes as it sets. Faloodeh is a granita — left alone in the freezer it becomes ice, and there is no rescuing the crystal texture once that has happened.
The noodles turn to mush.
Boil them briefly, then straight into ice water and drain hard. They should stay springy; overcooked or left sitting in warm water, they break apart in the syrup.

Substitutions

  • Rice Vermicelli keeps this dessert gluten-free; wheat vermicelli changes the allergen profile.
  • Adjust Rose Water carefully because too much can taste perfumed.
  • Lemon Juice can be served on the side so each person can control the tartness.

Storing and reheating

The frozen syrup keeps a month in the freezer, scraped up fresh each time. Cooked noodles keep two days in the fridge. Assembled faloodeh should be eaten within minutes — it melts fast and the noodles soften in the melt.