Faloodeh Shirazi

Frozen rosewater syrup slush with cooked thin rice vermicelli.

Preparation: 20 min · Cooking: 10 min · Total: 4 hr · 2 servings

Ingredients

• 50 g Dry thin rice vermicelli
• 2 tbsp Food-grade rosewater
• 120 ml Granulated sugar, measured by volume
• 1 tbsp Prepared sour-cherry syrup, optional separate finish (optional)
• 240 ml Water retained in rosewater syrup
• 1000 ml Initial noodle cooking water, discarded
• 500 ml Chilled potable noodle rinse water, discarded
• 1 tbsp Fresh lime juice, optional separate finish (optional)

Instructions

1. Make syrup

   Dissolve all 120 ml volume-measured sugar in the separate 240 ml retained syrup water over controlled medium heat, stirring until dissolved. This is not noodle process water and no final syrup-volume yield is promised.

   Make syrup: 300 seconds

2. Cool promptly

   Transfer the dissolved syrup to a suitable shallow container; cool promptly, using an external cold-water bath if needed without letting bath water into the food. Do not leave it warm on the counter for hours.

3. Add rosewater

   Stir all measured food-grade rosewater into the completely cooled syrup. Use a freezer-safe shallow container, not an arbitrary glass vessel exposed to thermal shock.

4. Freeze to scrapeable ice

   Freeze syrup at −18°C or colder, checking around 2–3 hours until icy enough to scrape. Sugar concentration, container and freezer change timing; it need not become a solid block. Cook the noodles near the end of this phase, not hours before assembly.

   Freeze to scrapeable ice: 7200 seconds

5. Cook noodles near assembly

   Bring the separate 1000 ml process water to a boil and add 50 g dry thin rice vermicelli. Follow a compatible package; start checking at 5 minutes until completely tender. Never serve uncooked starch noodles.

   Cook noodles near assembly: 300 seconds

6. Drain, rinse and cut

   Discard noodle cooking water. Immediately rinse cooked noodles with the separately measured 500 ml chilled potable water, drain again and cut into short pieces with clean kitchen shears. Do not leave cooked rice noodles waiting on the counter through the syrup-freezing phase.

7. Scrape and combine

   Scrape the icy syrup with a clean fork into slush and gently fold in the cold drained chopped noodles. Work promptly with clean equipment, without extra unlisted sugar or rosewater.

8. Firm briefly

   Return to the freezer at −18°C or colder and check from 30 minutes for a scoopable icy texture. This is a freezing check, not a hot cooking or reheating instruction.

   Firm briefly: 1800 seconds

9. Serve cold

   Portion with clean tools and, if wanted, use only the listed optional lime juice and/or sour-cherry syrup. Keep the main batch frozen; do not refreeze a warmed or mishandled serving.

Tips

• Base batch: quantities are for 2 catalogue servings (minimum 1, maximum 8). Cup = 240 ml; tbsp = 15 ml; tsp = 5 ml. Scale ingredients, not temperatures or automatically the cooking times. Wash produce with potable water and keep raw meat/tools away from ready-to-eat food.
• Timers mark first checks, not guaranteed doneness. Keep water/fat allocations separate, use appropriate cookware and manageable batches, normal fitted lids and no towel seals or blocked vents. Conditional top-ups are measured, never guaranteed final yields.

Common mistakes

• Do not mistake browning or elapsed time for cooked-through food, omit named process inputs, add unlisted garnish fats or leave perishable food waiting warm.

Substitutions

• Use the specified foods, quantities and dry/cooked preparation states. No unmeasured ingredient swap is approved for this master; separate accompaniments do not replace its measured ingredients.

Storage

Keep frozen at −18°C or colder; selected quality limit 7 days or a shorter product limit. Portion cleanly, return the main batch promptly to the freezer and never refreeze a warmed/mishandled serving. Freezing does not rescue unsafe holding.

Reheating

Serve frozen/slushy, not reheated. Let only the portion to be eaten soften briefly enough to scoop, never the whole batch at room temperature for hours.

About this recipe

An owner-selected Iranian household version with explicitly measured ingredients and practical home-kitchen steps. Historical exclusivity, medical benefits and exact traditional-origin claims have not been independently verified.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.