Faloodeh

Faloodeh (Persian: فالوده, romanized: fālūde) or paloodeh (Persian: پالوده, romanized: pālūde) is a traditional Iranian cold dessert similar to a sorbet.[1][2] It consists of thin vermicelli-sized noodles made from starch in a semi-frozen syrup containing sugar and rose water.[3][4][5] Faloodeh is often served with lime juice and sometimes ground pistachios.

For the drink popular in South Asia, see Falooda.
Faloodeh
Alternative namesFaludeh, paloodeh, paludeh, fālūdhaj
TypeDessert
CourseLunch & Dinner
Place of origin Iran
Region or stateShiraz
Main ingredientsVermicelli, syrup (sugar, rose water)

In Iran, faloodeh is sold in ice cream stores and coffee shops in flavors such as pistachio, saffron, rosewater and honey, and can be served alongside bastani sonnati, a traditional Persian ice cream. Faloodeh Shirazi (Persian: فالوده شیرازی, romanized: fālūde Shirāzi), the version from the city of Shiraz, is particularly well-known.[6]

The use of a ice house Yakhchāl for cooling and storing ice has been around since 500 BC.

History

The Persian word paloodeh is from the verb paloodan (Persian: پالودن) which means to refine. Faloodeh is an Arabicized form of paloodeh that appeared after the Arab conquest of Iran, due to a lack of the phoneme /p/ in Standard Arabic.[7][8][9] In Arab medieval sources, it was known as Faloothaj (Arabic: فَالُوذَج, romanized: Fālūḏaǧ) for example in Al-Muḥkam wa-al-muḥīt al-aʻẓam.[10]

In the 16th to 18th centuries, the Indo-Persian Mughal kings who ruled South Asia created a cold dessert beverage called falooda, which is a derivative of faloodeh.

The Yunnanese desert Paoluda (泡鲁达) is a derivative of the dessert.[11]

Preparation

A thin batter of starch (from potatoes, arrowroot, maize, or rice) is cooked, then pressed through a sieve producing delicate strings similar to cellophane noodles, that are then chilled in ice water.[3][4] Afterwards, they are combined with the syrup mixture and rapidly cooled until the syrup is at least half-frozen.

See also

References
  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 978-1-55652-954-2. page 102.
  3. "Recipe: Faloodeh (Persian Rose Water Ice)". Kitchn. Retrieved 2017-06-12.
  4. 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. Archived from the original on 2018-05-12. Retrieved 2017-06-12.
  6. Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. Wiley. ISBN 9780544186316.
  7. Spooner, Brian (1994). "Dari, Farsi, and Tojiki". In Marashi, Mehdi (ed.). Persian Studies in North America: Studies in Honor of Mohammad Ali Jazayery. Leiden: Brill. pp. 177–178. ISBN 9780936347356.
  8. Spooner, Brian (2012). "Dari, Farsi, and Tojiki". In Schiffman, Harold (ed.). Language policy and language conflict in Afghanistan and its neighbors: the changing politics of language choice. Leiden: Brill. p. 94. ISBN 978-9004201453.
  9. Campbell, George L.; King, Gareth, eds. (2013). "Persian". Compendium of the World's Languages (3rd ed.). Routledge. p. 1339. ISBN 9781136258466.
  10. Ibn Sīda al-Mursī, Abū’l-Ḥasan ʻAlī ibn Ismāʻīl (1066). Al-Muḥkam wa-l-Muḥīṭ al-Aʿẓam المحكم والمحيط الأعظم لابن سيده الأندلسي.
  11. wondersofyunnan.com http://wondersofyunnan.com/blog/posts/refreshing-yunnan-snacks#Paoluda. Retrieved 2022-11-18. {{cite web}}: Missing or empty |title= (help)


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