Monday, August 4, 2014

Faloodeh – or- Paludeh ye Shirazi: A frozen angel hair rice noodles and cream dessert



As I was organizing my pantry, I saw a partial bag of thin rice noodles that I’d used for a Thai recipe a long time ago. Apparently, these noodles can last a life-time, if stored in an air-tight container.  Since I had no intention of discarding the dried noodles, I wanted to find a use for them that would be more in keeping with Armenian cuisine. 
Faloodeh Shirazi (photo from Pinterest.com)
Since I’d never heard of an Armenian-style recipe calling for rice noodles, I was surprised to find one for a frozen dessert called ‘Faloodeh’, in an article from the ianyan online magazine written by Liana Aghajanian. 

Then it hit me… I had heard of a recipe with a similar-sounding name called ‘Paludeh ye Shirazi’, from the cookbook, “Persian Cuisine” by M.R. Ghanoonparvar.

I came up with a variation of the Persian cookbook's recipe.

Faloodeh – or- Paludeh ye Shirazi: A frozen angel hair rice noodles and cream dessert
Adapted from the cookbook, “Persian Cuisine”

Ingredients:
About ¼ lb. thin rice noodles or rice sticks, the size of angel hair pasta
1 cup heavy cream
1 cup powdered sugar
2 tsp. lime zest, optional
2 tsp. rosewater extract, optional
For serving: 1 cup freshly squeezed lime juice

Directions:
1. Separate and break noodles into pieces about 1-2” long.
2. Bring 2 quarts of water to a boil; add noodles and cook for 10 minutes, or until soft, but not mushy. Drain and rinse in cold water. Set aside in a colander to drain completely.
3. In a mixing bowl, combine the cream, powdered sugar, lime zest and rose water extract, if using. Stir in the noodles, tossing to coat.
4. Place mixture in a freezer-safe container and freeze for 1 hour. Remove from freezer and loosen. Place back in the freezer for one more hour, until noodles are frozen and crisp. 

To Serve: Place in individual bowls. Drizzle one or two Tbsp. (or to taste) lime juice over each serving.

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