Persian Faloodeh Shirazi (Rosewater Granita) the Perfect Summer Delight

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water provides a floral note at a lower cost.

sugar

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup offers a lower glycemic index.

pistachios

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Sunflower seeds are budget-friendly and nut-free.

saffron

🥗Healthier: turmeric

💰Cheaper: cumin

Turmeric gives color without the high cost of saffron.

Start by making the granita base with water and sugar in a pot over medium heat to dissolve the sugar.

Add glucose to the mixture for a smoother texture, stirring with a spatula.

Add rose petals to steep and then mix in rose water after removing from heat to preserve aroma.

Set the mixture aside in the fridge to cool.

To make the rice noodles, mix rice starch with water, a touch of rose water, and sugar until smooth.

Cook the rice starch mixture on medium heat for 4-5 minutes until it thickens into a dough.

Extrude the dough into an ice water bath to form noodles, ensuring the water remains cold to prevent dissolving.

Use an ice cream maker to freeze the granita base for about 20 minutes, mixing every hour if not using a machine.

After the base is partially frozen, add the noodles and mix for another 5 minutes before transferring to containers to freeze completely.

Serve the faloodeh with lime juice, mulberries, and sour cherry syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens