Faloodeh

Prepare and chill the syrup

First, the Faloodeh syrup is prepared. Sugar is combined with water in a small saucepan. The pan goes over medium heat and is stirred until the sugar fully dissolves. Bring the mixture to a boil; then reduce the heat and let the syrup simmer gently for about 5 minutes until slightly thickened. Remove the pan from the heat. Add rosewater and mix. Pour the hot syrup into a shallow metal dish (or any freezer-safe container). Leave the dish uncovered in the freezer for about 3–4 hours so the syrup gradually freezes to a semi-frozen consistency. During this time, fluff the syrup once every hour with a fork so freezing is more even and no sugar crystals form.

Tip: A shallow metal dish chills faster and more evenly. If you have an ice cream maker, you can turn the syrup into fine ice flakes more quickly; otherwise, the freezer method is sufficient.

Dissolve starch in water

Now we prepare the Faloodeh threads. In a bowl, starch is mixed with water (800 millilitres of lukewarm water for two portions): first add half of the lukewarm water and stir thoroughly until the starch dissolves; then add the remaining water and stir again until the mixture is completely smooth and lump-free. When using wheat starch, the mixture may look slightly milky—this is normal. Important: avoid any undissolved lumps, as they can clog the funnel or piping tip later and spoil the threads.

Can wheat starch be replaced with corn starch?
Yes, both work similarly; some prefer wheat starch for a slightly softer, more elastic thread texture, though the taste difference is minimal.

Cook the starch mixture in boiling water

Next, fill a large pot halfway with water and bring it to a vigorous boil. Slowly pour in the dissolved starch while stirring constantly—gradually, using a wooden spoon or whisk—so nothing clumps or sticks. Keep stirring over the heat: the mixture thickens to a paste; after a few minutes it becomes firmer, gathers in the centre and pulls away from the sides. It is now almost translucent and elastic—like glue or a very thick cream; this indicates the starch is cooked. Do not heat longer than necessary, otherwise the mass may discolour and develop a raw starchy taste. As soon as it is fully cooked and cohesive, turn off the heat.

Press the hot starch into ice water to form threads

We must turn the hot starch paste into threads immediately—if it cools, it firms up and is hard to push through fine openings. Traditionally, Faloodeh is made with a special press that most homes don’t have. So we proceed as follows: fill a large bowl halfway with water and ice cubes and set it ready. Spoon the hot paste into a piping bag. The tip must have a very fine opening so thin threads form. Hold the bag just above the ice water and press the paste in gradually; the threads form and set instantly from the thermal shock. Ideally the tip sits almost in the water, and we move it in small circles so the threads don’t stick together. Process all the paste this way and leave the threads in the ice water.

What if we don’t have a piping bag with a fine tip?
Smooth the hot paste on a metal tray and press it with the back of a ladle through a metal sieve with very fine holes. This requires some force and must be done quickly so the paste doesn’t cool and harden. An ice-water bath is essential: the extruded threads should fall directly into the ice water, set immediately and not stick. A hand-cranked meat grinder (fine plate) can also be used to press the hot paste straight into the ice water.

There are also ready-made, dried Faloodeh threads (usually starch- or rice-based). Cook them briefly in boiling water according to the package and then shock in ice-cold water. It’s easier, though the texture usually doesn’t quite match handmade threads.

Rinse and trim the threads

When all threads are done, remove the ice cubes from the bowl. To cool the starch threads completely and wash off excess starch, change the water once or twice and then add very cold water to the bowl again. Transfer the threads to a sieve and let them drain well. If they’re very long, snip them shorter with kitchen scissors so they’re easier to eat. The Faloodeh threads are now ready for the syrup. If the syrup isn’t semi-frozen yet, keep the threads in a bowl of ice water in the fridge until needed so they don’t dry out or stick.

Fluff semi-frozen syrup and fold in threads

Now take the semi-frozen syrup from the freezer. It should have the texture of fine shaved ice; if it’s too firm and a solid block, let it soften at room temperature for 5–10 minutes. Fluff with a fork and chop lightly until it looks like snow. Add the well-drained Faloodeh threads to the icy syrup and fold until evenly combined. Return the mixture to the metal dish and place it back in the freezer for about 30 minutes so the threads and syrup marry in flavour and the mass firms slightly. Make sure it doesn’t freeze solid—when served, the texture should be soft and grainy, not hard. If it does get too firm, let it relax briefly at room temperature and fluff again before serving.

Tip: If the mixture freezes too hard, let it sit briefly at room temperature and then gently fluff again—this keeps the texture delicate and grainy, not hard.

Serve Faloodeh

Our Faloodeh is ready to serve. Remove the dish from the freezer, stir briefly and crush any larger ice chunks if needed. Portion into chilled glasses or bowls with a ladle or ice scoop. Add a squeeze of fresh lemon juice to balance the sweetness. For a fruity touch and colour, add a little sour cherry syrup if you like. Optionally garnish with a few mint leaves. Those who wish can serve a small scoop of traditional saffron ice cream alongside.

Looking for more inspiration? On our recipe page you’ll find a wide selection of Persian dishes. Use the filter to quickly find the right recipes for any occasion. To dive deeper into Persian cuisine, the “Chef of Persia Academy” is the perfect start.