Featuring orange-blossom water, rice vermicelli and pomegranate seeds, the contrasting textures and flavours make faloodeh a unique frozen treat. This refreshing, dairy-free dessert is synonymous with the Iranian city of Shiraz, where it may be coloured yellow with saffron.






Skill level

Average: 3.6 (77 votes)


  • 150 g (⅓ cup) caster sugar
  • 60 ml (¼ cup) lemon juice
  • 2 tbsp orange-blossom water or rosewater (see Note)
  • 50 g rice vermicelli, cooked, chilled
  • 80 ml (⅓ cup) sour cherry syrup or pomegranate molasses (see Note), to serve
  • pomegranate seeds, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time 2 hours 15 minutes

Place 500 ml water and sugar in a saucepan over medium heat and stir until sugar dissolves. Remove from heat and stir in lemon juice and orange-blossom water, then set aside to cool. Pour mixture into ice-cube trays and freeze for 2 hours.

Blend ice-cubes in a blender until finely crushed. Combine with vermicelli in a bowl. Return to freezer for 15 minutes or until noodles are crunchy, white and frozen.

Spoon mixture into glasses and drizzle with syrup. Scatter over pomegranate seeds to serve.


• Orange-blossom water, rosewater, sour cherry syrup and pomegranate molasses are available from Middle Eastern food shops and selected delis.


Photography by John Laurie.        


As seen in Feast magazine, Jan 2012, Issue 5. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.