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.
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
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.