Rhubarb and Rose Water Sorbet with Rice Noodles (Faloodeh)
Wonderfully fresh and delightful recipes are in Louisa Shafia’s newest cookbook, The New Persian Kitchen. Beautiful colors, intense flavors and nutritious ingredients are found in all the dishes.
- 2 ounces rice vermicelli
- 1 pound rhubarb stalks, preferably red, coarsely chopped
- 1/4 cup water
- 11/2 cups organic cane sugar
- 1 teaspoon sea salt
- 1 tablespoon rose water
- 3 tablespoons freshly squeezed lime juice, plus extra for garnish
- Crushed pistachios, for garnish
- Sour cherry syrup (page 169), for garnish (optional)
Put the vermicelli in a bowl. Bring a pot of lightly salted water to a boil, and pour over the vermicelli. Soak for 4 minutes, until tender. Drain and rinse under cold water. Cut the vermicelli into 1-inch lengths.
In a saucepan, combine the rhubarb with the water, sugar, and salt. Bring to a boil, stirring to dissolve the sugar. Cover and lower the heat to a simmer. Cook for about 10 minutes, until the rhubarb is very soft. Let cool completely.
Pour the rhubarb into a blender. Add the rose water and lime juice and blend until smooth. Stir the vermicelli and rhubarb together in a large bowl. Pour into a shallow baking dish and freeze, uncovered.
Rake the faloodeh with a fork after 2 hours to prevent it from freezing into a solid mass. Freeze and stir again after 2 hours. Repeat after another 2 hours, if necessary. The faloodeh will have a malleable consistency, somewhere between ice cream and sorbet, within 4-6 hours. Scoop it into serving bowls and top with pistachios and lime juice. Drizzle with sour cherry syrup, if desired. The faloodeh tastes best within 24 hours of being made.