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Alternative names Faludeh, Paloodeh, Paludeh, Fālūdhaj
Type Dessert
Course Lunch & Dinner
Place of origin Shiraz,  Iran
Main ingredients Vermicelli, syrup (sugar, rose water)
Cookbook: Faloodeh  Media: Faloodeh

Faloodeh (Persian: فالوده Fālūde‎) or Paloodeh (Persian: پالوده Pālūde‎) is an Iranian cold dessert popularly known as "Persian noodle dessert" in the Western countries.[1][2] It consists of thin vermicelli-sized noodles mixed in a semi-frozen syrup made from sugar and rose water that is similar to a sorbet. The noodles are made from either potato starch, corn starch, rice starch or arrowroot starch.[3][4][5] Often served with lime juice and sometimes ground pistachios, it is a traditional dessert in Iran.

In Iran, Faloodeh is sold in ice cream stores (Persian: بستنی فروشی bastani forushi) and coffee shops and can be served along side Persian-style dairy-based ice cream in flavors such as pistachio, saffron, rosewater and honey.[6][7]


Faloodeh originated in Shiraz and it is known as Shirazi Faloodeh (Persian: فالوده شیرازی Fālūde Shirāzi) in Iran.[8]

In the 16th to 18th century, Mughal kings who ruled India and the Indian subcontinent, and they created a cold dessert beverage called Falooda which has origins from the earlier popularity of Iranian Faloodeh.The dynasty was Indo-Persian in culture, combining Persianate culture with local Indian cultural influences visible in its traits and customs.[9]


The word Paloodeh is from the verb Paloodan (Persian: پالودن) which means to refine in the Persian language. Faloodeh is the Arabicized form of Paloodeh, subsequent to Arab conquest of Iran, due to a lack of the phoneme /p/ in Standard Arabic (i.e., the /p/ was replaced with an /f/).[10][11][12]


A thin batter (consisting of potato starch, arrowroot starch, corn starch or rice starch) is pressed through a sieve which further produces delicate strings, which look similar to cellophane noodles, and are then chilled in ice water.[3][4] Afterwards, they are added to the syrup mixture and rapidly cooled until the syrup is at least half-frozen.

See also[edit]


  1. ^ Dan Jurafsky (November 16, 2011). "Macarons, Macaroons, Macaroni: The curious history". Slate. 
  2. ^ Krondl, Michael (2011). Sweet invention : a history of dessert. Chicago, Ill: Chicago Review Press. ISBN 1-55652-954-6.  page 102.
  3. ^ a b "Recipe: Faloodeh (Persian Rose Water Ice)". Kitchn. Retrieved 2017-06-12. 
  4. ^ a b Dalal, Tarla (2000-09-01). Chaat Cookbook. Sanjay & Co. p. 96. ISBN 9788186469620. 
  5. ^ Sinaiee, Maryam (2015-05-10). "Faloodeh: Persian Rosewater and Lemon Sorbet". The Persian Fusion. Retrieved 2017-06-12. 
  6. ^ Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. Wiley. ISBN 9780470943540. 
  7. ^ "what is faloodeh en how to make it?". Bastani Tehran. Retrieved 2017-06-12. 
  8. ^ "SHIRAZ SIGHTS at Best Iran Travel.com". www.bestirantravel.com. Retrieved 2017-06-12. 
  9. ^ "The Dessert of the Kings - Falooda | Whats Ur Home Story". Whats Ur Home Story. 2016-02-10. Retrieved 2017-06-12. 
  10. ^ Spooner, Brian (1994). "Dari, Farsi, and Tojiki". In Marashi, Mehdi. Persian Studies in North America: Studies in Honor of Mohammad Ali Jazayery. Leiden: Brill. pp. 177–178. 
  11. ^ Spooner, Brian (2012). "Dari, Farsi, and Tojiki". In Schiffman, Harold. Language policy and language conflict in Afghanistan and its neighbors: the changing politics of language choice. Leiden: Brill. p. 94. 
  12. ^ Campbell, George L.; King, Gareth, eds. (2013). "Persian". Compendium of the World's Languages (3rd ed.). Routledge. p. 1339.