Dairy-Free Persian Saffron Ice with Rosewater (Faloodeh)

Ingredients

• 1/2 cup Rice Vermicelli Noodles
• 4 cups Water
• 1 cup Sugar
• 2 tbsp Rosewater
• 2 tbsp Lime Juice
• 1/4 tsp Saffron Threads
• 1 tbsp Hot Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a small bowl, grind the 1/4 tsp saffron threads and mix them with the 1 tbsp hot water. Set this saffron mixture aside to steep.
2. 2In a medium saucepan, combine the 4 cups water and the 1 cup sugar. Heat the mixture over medium-high heat until it reaches a rolling boil (approximately 100°C/100°C), stirring continuously until the sugar is completely dissolved and the liquid is clear. Reduce the heat to medium and allow the syrup to simmer for 5 minutes.
3. 3Add the 1/2 cup rice vermicelli noodles directly to the simmering syrup in the saucepan. Continue to cook for 3-5 minutes, stirring occasionally, until the noodles are tender.
4. 4Remove the saucepan from the heat. Stir in the 2 tbsp rosewater, the 2 tbsp lime juice, and the prepared saffron water. Allow the entire mixture to cool completely to room temperature, which will take at least 30-60 minutes, ensuring the ice forms properly during freezing.
5. 5Pour the cooled noodle and syrup mixture into a shallow freezer-safe container. Place the container in the freezer for at least 4 hours, or until the mixture is completely solid.
6. 6Before serving, use a sturdy fork to vigorously scrape the surface of the frozen mixture, creating a fine, shaved ice texture.
7. 7Serve the Dairy-Free Persian Saffron Ice with Rosewater immediately.

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