May Flowers: Faloodeh with Rosewater, Saffron and Lime
One of the most refreshing desserts I've ever eaten!
With all of the roses blooming in our gardens, it seemed like a perfect time to share this recipe with you. Reflecting on my childhood, filled with a mosaic of cultures thanks to the wonderful students from around the globe that my family hosted through the Council on World Affairs at Case Western Reserve, I'm reminded of how these experiences enriched my life. Each brother and sister from lands afar—England, India, Holland, Japan, and Iran—brought with them their own unique flavors and stories. My “brother” Farhad, from Iran, opened my eyes to the wonders of Persian cuisine, and it was at his family table where I first tasted the magic of Faloodeh. His wife Flora is a wonderful cook, and I’ve often begged her to open a cooking school.
I have so many wonderful stories about the two of them, and here’s my favorite. In 2018 my son got married and of course Flora and Farhad were invited to the wedding. My kids love Persian food and Flora is an amazing cook along with her sous chef Farhad. They asked me to throw their rehearsal dinner at home and they wanted a full Persian meal for 45 people. I called Flora in a panic and she said, “don’t worry I’ll help you figure it out.” Well the long and short of it was on the morning of the dinner they walked into my house fresh off a redeye, with suitcases full of the herbs, spices, rice and dried fruits that they needed to cook the dinner. Then they kicked me out of my kitchen and told me to go set the tables. My kids still say, that the rehearsal dinner was their favorite part of the weekend, and I will always be grateful. The food was astonishing, all our guests raved about it. It was such a an amazing gift.
In the lush tapestry of Persian cuisine, roses bloom not only in gardens but in the very essence of its culinary traditions. Persian cooking, a poetic expression of flavors, aromas, and colors, embraces the rose not merely as a flower, but as a cornerstone of its flavor palette. Infused in syrups, sprinkled as dried petals, used a flavouring for nougat or brewed in teas, roses lend their delicate fragrance and subtle taste to an array of dishes, weaving their way through sweet and savory creations alike.
Imagine a scene drawn from a Persian fairytale, where the air is thick with the scent of spices and the allure of rose water. Here, in this enchanted kitchen, cooks are like alchemists turning ordinary ingredients into gold. They capture the essence of roses, distilled into syrups that grace the flaky layers of baklava or blend into the rich textures of traditional ice creams such as bastani. The petals, both tender and aromatic, are scattered over rice pilafs or tucked into soft breads, each dish a celebration of the natural bounty and artful heritage that defines Persian cuisine. In every use, roses do more than flavor; they transform, imbuing dishes with a character that is both earthly and divine, a true feast for the senses in every fragrant bite.
Stepping into a Persian rose garden is like wandering through a living tapestry of history and beauty, where every bloom tells a story of ancient empires and poetic traditions. For centuries, these gardens have been sanctuaries of tranquility and aesthetic delight, deeply embedded in Persian culture. The air in these sacred spaces is heavy with the sweet perfume of roses, a fragrance that has inspired countless poets and artists throughout the ages.
Historically, these gardens were not only places of beauty but also of utility, cultivating the precious roses needed to create the rose water and rose oils that are quintessential to Persian culinary and medicinal practices. The design of these gardens, with their intricate geometric patterns and water features, reflects a paradise on earth, an homage to the mythical gardens of Persian lore. Here, the roses bloom with a vibrance that seems to capture the very spirit of Persia itself, enchanting all who stroll through their paths with a sense of peace and wonderment that lingers long after the petals have fallen.
But back to the topic at hand …Faloodeh!
This dessert is more than just a recipe to me—it's a sweet thread woven through the fabric of our shared memories, a reminder of long summer days spent laughing and learning from each other. Farhad remains a dear friend to this day, and every time I prepare it and the many others that Flora has shared with me, I'm transported back to those moments of discovery and kinship.
Sharing this recipe with you feels like extending a hand across the globe, inviting you to partake in the rich tradition and flavor of Persian cuisine right in your own kitchen. This Faloodeh, though simplified for contemporary cooking, still carries the heart and soul of Persian culinary artistry with its interplay of rose, saffron, and lime. The basil is my touch and I think that it’s perfect. Faloodeh is just right for cooling down on a hot day or adding a simple yet really elegant flair to your dessert table, and for me it's a testament to the enduring bonds of friendship and the universal language of food.
As you mix, freeze, and eventually savor this delightful dessert, think of it as more than just a treat—see it as an opportunity to explore, to open your world just as my family opened our home, and to create new memories around the joy of shared meals. Here's to new experiences, cherished connections, and the sweet taste of adventure. Enjoy crafting your Faloodeh, and may it bring a little piece of ancient Persia into your heart and home.
You will need:
2 cups pre-cooked thin rice noodles
1 1/2 cups sugar
2 cups water
1/2 teaspoon saffron threads
2 tablespoons rose water
Juice of one lime
Chopped pistachios
1 cup of fresh basil thinly sliced for a garnish
Lime slices
1. Creating the Syrup:
- Start by combining sugar and water in a saucepan over medium heat. As the sugar dissolves, sprinkle in the saffron threads, allowing them to steep and tint the syrup with their rich, golden color. After about ten minutes, remove from heat, stir in the rose water, and let everything cool. This syrup is where all the magic begins.
If you want to make your rose syrup from scratch , (and I really suggest that you do!) , here’s my recipe!
This syrup is a luxurious addition to homemade cocktails, drizzled over desserts or swirled into sparkling water for a refreshing summer drink.
Ingredients
- 1 cup of water
- 2 cups of granulated sugar
- 1/2 teaspoon of saffron threads
- 2 cups of heavily scented, fresh heirloom rose petals- not dried
Method
1. Dissolve the sugar in water over medium heat. Add the clean rose petals and saffron threads and simmer for about 10 minutes.
2. Remove from heat and allow to steep as it cools, infusing the syrup with the rich color and fragrance of the petals.
3. Strain and store the syrup in a sterilized bottle in the refrigerator, where it can bring a touch of floral elegance to your drinks for up to a month.
2. Prepping the Noodles:
- If your rice noodles are a bit firm, just give them a quick soak in hot water until they're tender but still have a bit of bite. Drain, rinse with cool water, and cut them into easy-to-eat lengths.
3. Assembly and Freezing:
- In a shallow dish, combine the noodles with the saffron-rose syrup, mixing thoroughly. Then, off it goes into the freezer. Remember to stir every half hour to ensure the texture stays grainy and sorbet-like, just as it should be.
4. Serving it Up:
- Dish the semi-frozen Faloodeh into elegant bowls or glasses. Squeeze a bit of lime over the top, and garnish with chopped pistachios, basil and a slice of lime.
Some extra thoughts:
Before you freeze the mixture, taste the syrup. The beauty of homemade is in the customization—adjust the amount of rose water or lime juice to hit just the right flavor notes for you.
Serve in transparent dishes or traditional Persian tea glasses to really show off the beautiful, vibrant layers.
Creative Combinations: While stunning and really delicious on its own, Faloodeh pairs wonderfully with a drizzle of sour cherry syrup or jam OR alongside a scoop of Persian saffron ice cream for a really decadent treat. OR both really!
If you can’t find the saffron ice cream, take a pint of really good vanilla bean ice cream, soften it and add a tablespoon or two of rose syrup and a few teaspoons of shredded dried organic rose petals. The rose petals will reconstitute quickly and will be a gorgeous addition!