Tehran Faloodeh 🌹

Zubereitung

1. 1

   Boil the rice vermicelli just until tender, then drain and cool — they should stay springy, not mushy.

2. 2

   Make a syrup of sugar and water cooked to a light thread, and stir rosewater and a little lemon juice into it off the heat.

3. 3

   Bind the noodles with a spoonful of cornstarch slurry stirred into the warm syrup so they hang in loose strands.

4. 4

   Fold the noodles into the cooled syrup and spread in a shallow tray.

5. 5

   Freeze until slushy-firm, breaking it up twice with a fork, then serve mounded in bowls and dusted with pistachio.