Persian Faloodeh

Ingredients

Saffron strands

a pinch, for garnish

Pistachios

1/4 cup, chopped

Lime juice

2 tablespoons

Sugar

1 cup

Rose water

1/4 cup

Water

2 cups

Vermicelli noodles

1 cup, broken into small pieces

Instructions

1. In a large pot, bring 2 cups of water to a boil.
2. Add the broken vermicelli noodles to the boiling water. Cook them for 5-7 minutes, or until they are al dente.
3. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
4. In a separate saucepan, combine 1 cup of sugar with 1 cup of water. Bring this mixture to a boil over medium heat, stirring until the sugar dissolves.
5. Once the sugar is completely dissolved, reduce the heat to low and let the syrup simmer for about 5 minutes.
6. Remove the syrup from the heat. Stir in the rose water and lime juice, blending well.
7. Place the cooked and cooled vermicelli noodles in a large serving dish. Pour the aromatic syrup over the noodles, ensuring they are well-coated.
8. Cover the dish and refrigerate for at least 2 hours, or until the Faloodeh is thoroughly chilled.
9. Before serving, garnish the Faloodeh with a sprinkle of chopped pistachios and a few saffron strands. This adds a pop of color and extra flavor.
10. Serve your Persian Faloodeh as a refreshing dessert after a hearty meal and enjoy the exotic journey of taste!