Faloodeh

Faloodeh (Persian: فالوده‎, romanized: fālūde) or Paloodeh (Persian: پالوده‎, romanized: pālūde) is a traditional Iranian cold dessert similar to a sorbet.[1][2] It consists of thin vermicelli-sized noodles made from starch in a semi-frozen syrup containing sugar and rose water.[3][4][5] Faloodeh is often served with lime juice and sometimes ground pistachios.

For the drink popular in South Asia, see Falooda.
Faloodeh
Alternative namesFaludeh, Paloodeh, Paludeh, Fālūdhaj
TypeDessert
CourseLunch & Dinner
Place of originShiraz,  Iran
Main ingredientsVermicelli, syrup (sugar, rose water)

In Iran, faloodeh is sold in ice cream stores and coffee shops in flavors such as pistachio, saffron, rosewater and honey, and can be served alongside bastani sonnati, a traditional Persian ice cream. Shirazi faloodeh (Persian: فالوده شیرازی‎, romanized: fālūde Shirāzi), the version from the city of Shiraz, is particularly well-known.[6]

History

The Persian word paloodeh is from the verb paloodan (Persian: پالودن‎) which means to refine. Faloodeh is an Arabicized form of paloodeh that appeared after the Arab conquest of Iran, due to a lack of the phoneme /p/ in Standard Arabic.[7][8][9]

In the 16th to 18th centuries, the Indo-Persian Mughal kings who ruled South Asia created a cold dessert beverage called falooda, which is a derivative of faloodeh.

Preparation

A thin batter of starch (from potatoes, arrowroot, maize, or rice) is cooked, then pressed through a sieve producing delicate strings similar to cellophane noodles, that are then chilled in ice water.[3][4] Afterwards, they are combined with the syrup mixture and rapidly cooled until the syrup is at least half-frozen.

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See also
  •  Food portal
  •  Iran portal

References
  1. Dan Jurafsky (November 16, 2011). "Macarons, Macaroons, Macaroni: The curious history". Slate.
  2. Krondl, Michael (2011). Sweet invention : a history of dessert. Chicago, Ill: Chicago Review Press. ISBN 1-55652-954-6. page 102.
  3. "Recipe: Faloodeh (Persian Rose Water Ice)". Kitchn. Retrieved 2017-06-12.
  4. Dalal, Tarla (2000-09-01). Chaat Cookbook. Sanjay & Co. p. 96. ISBN 9788186469620.
  5. Sinaiee, Maryam (2015-05-10). "Faloodeh: Persian Rosewater and Lemon Sorbet". The Persian Fusion. Retrieved 2017-06-12.
  6. Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. Wiley. ISBN 9780544186316.
  7. Spooner, Brian (1994). "Dari, Farsi, and Tojiki". In Marashi, Mehdi (ed.). Persian Studies in North America: Studies in Honor of Mohammad Ali Jazayery. Leiden: Brill. pp. 177–178.
  8. Spooner, Brian (2012). "Dari, Farsi, and Tojiki". In Schiffman, Harold (ed.). Language policy and language conflict in Afghanistan and its neighbors: the changing politics of language choice. Leiden: Brill. p. 94.
  9. Campbell, George L.; King, Gareth, eds. (2013). "Persian". Compendium of the World's Languages (3rd ed.). Routledge. p. 1339.


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