Iced noodles in rosewater – (Faloode Shirazi)

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Another glorious sunny day today, perfect for an ice cold faloode shirazi garnished with pistachios, rose petals and sour cherry syrup and balanced with a squeeze of lemon juice.

I recall visiting Shiraz many years ago with mum and having this on one of the warm evenings there.

Ingredients

100g rice vermicelli noodles

1 1/2 cup white granulated sugar

1 cup rosewater

6 cups cold water

Garnish for each serving

Pinch of pistachios (finely chopped)

Pinch rose petals

1 tsp sour cherry jam (optional)

1/4 tsp lemon juice

Method

Pour 6 cups of cold water into a medium  sized saucepan. Add the noodles and bring to the boil so that the noodles become nice and soft.

Add the sugar and allow to melt. Mix well and add 1 cup rosewater. Remove from the heat.

Vermicelli noodles are quite long so take a pair of scissors and snip the noodles still in the saucepan, into shorter lengths.

Pour the noodles into a plastic container and place in the freezer for about 2 hours or until frozen.

Remove from the freezer and scrape the iced noodles into a small bowl.

Sprinckle with pistachios, rose petals and a teaspoon of sour cherry jam (optional) and add the lemon juice to balance the sweetness of this dessert.

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