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.
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| 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.
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.
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
– 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
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
squeezed lime juice
Directions:
1. Separate and break noodles into pieces about 1-2”
long.
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.
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.
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.
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.
bowls. Drizzle one or two Tbsp. (or to taste) lime juice over each serving.
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must try this!
I try this definitely. Thanks for this wonderful post.