Faloodeh is one of Iran's oldest cold desserts, made by freezing thin rice noodles in a sweetened rosewater syrup and serving it icy. Entirely nut-free, it is a safe choice for anyone with a nut allergy.
Boil the sugar with the water and simmer for 8 minutes until slightly thickened, then remove from the heat and stir in the rosewater and lemon juice.
Boil the rice vermicelli in boiling water for 3 minutes, then drain and rinse under cold water.
Mix the drained noodles into the rosewater syrup, pour into a wide container and freeze for 4 hours, stirring with a fork every hour.
Drain the noodles well before adding them to the syrup, or excess water will dilute it. Stir occasionally with a fork while freezing, or it will set into one solid block of ice. Allergens: this recipe contains none of the main allergen groups.
Cutting the rosewater by a teaspoon and adding fresh lemon juice instead gives the dessert a more refreshing tang.
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