Faloodeh (Iran)

Preparation

1. 1

   Briefly cook the rice vermicelli in boiling water, drain and rinse in cold water to stop the cooking.

2. 2

   Make a syrup by heating the sugar with water and lime juice for 5 minutes, let cool.

3. 3

   Add the rose water to the cooled syrup, mix well.

4. 4

   Mix the vermicelli with the flavoured syrup and place it all in the freezer for 3-4 hours, stirring every hour so it does not set into one solid block — this granular, sorbet-like texture is typical of faloodeh.

5. 5

   Serve well chilled in bowls, with a wedge of lime.