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A textural, refreshing Persian dessert.

By Lisa Featherby
  • 15 mins preparation
  • 5 mins cooking (plus freezing, soaking)
  • Serves 4 - 6
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In essence, this refreshing Persian dessert combines a no-churn sorbet with cooked vermicelli noodles stirred through. The noodles become crisp when added to the frozen syrup, adding textural interest. Orange blossom syrup also makes a delicious alternative, and you can serve the faloodeh with any seasonal fruit you prefer.


  • 100 gm dried rice vermicelli noodles, broken into small pieces
  • Sour cherries in syrup (see note), to serve
  • Pomegranate seeds, to serve
  • Coarsely chopped pistachio nuts, to serve
Lime-rosewater syrup
  • 400 gm caster sugar
  • Finely grated zest of 1 lime
  • Juice of 2 large limes
  • 1 tsp rosewater


  • 1
    For syrup, bring sugar and 600ml water to a simmer in a saucepan over medium-high heat, stirring to dissolve sugar. Remove from heat, then stir
    in lime zest and juice, and rosewater. Pour into a plastic container and freeze, scraping occasionally with a fork until frozen and smooth (6 hours).
  • 2
    Meanwhile, soak vermicelli in a large bowl of boiling water until very tender (10 minutes). Drain, cool under cold running water and drain again. Stir into frozen syrup. Return to freezer to firm up (1 hour).
  • 3
    Serve faloodeh topped with cherries and their syrup, scattered with pomegranate seeds and pistachio nuts.


Note Sour cherries in syrup are available from select delicatessens and Greek and Middle Eastern grocers.