Pomegranate Faloodeh: Persian iced dessert

Recently, on a hot humid days in Montreal, I was privileged to entertain a large group of my family with good food, scented shades on the porch, open heart, and most impressive of all, with homemade faloodeh  Shirazi (pomegranate faloodeh in this case).

Faloodeh or paloodeh فالوده، پالوده is a refreshing iced dessert, a summer savoury, made of frozen cornstarch, water, sugar and rosewater.  Like Salad Shirazi, Faloodeh Shiraz is a speciality of my old hometown Shiraz.  The dessert is of course popular nationwide and is almost always made from the scratch in ice-cream stores and sold in small washable or disposable cups. In Shiarz alone faloodeh is enjoyed with few drops of either flower syrup or lime juice sprinkled on it; everywhere else people eat it with or without lime juice. Read the rest of this entry »

Iced cantaloupe & rosewater

For the past couple of days, here in Montreal, we have had a record breaking heat wave, feeling like 40 C with humidex.  The wave brought back the memory of a refreshing iced desert I used to have back home in Shiraz, Iran, called “faloodeh taalebi”. I made iced cantaloupe after so many years and God knows it was all I needed to beat the heat!  See how quick and hassle free it is:

All you need is one plump sweet cantaloupe. Cut it in half and spoon out the seeds. Cut each half in two lengthwise slices, then with the sharp knife cut across the base to separate the hard skin. In a nice bowl, coarsely grate slices, and don’t mind the juice produced in the bowl!  Add one tbsp. rose water (optional). Some people add half tbsp. sugar, especially if the cantaloupe was not sweet enough. I personally prefer the mild and natural sweet and do not add sugar. Mix and place the bowl in freezer for 1 hour (at least), or until it is fairly solid on he top.  Spoon it as you would with ice cream. No cooking, no oven dessert in this heat! This is a perfect cool summer dessert and I have more beat-the-heat suggestions upcoming.

Ranginak, dates and walnuts dessert

This dessert which always goes with tea, is specific to southern cities of Iran. It is very nice after ghalyeh

Ingredients: 1 kg. Pitted (peeled if skin is too thick); 250 gr. Walnuts; 1 ½ cups all-purpose flour; ½ cup powdered sugar; ½ cup ground cinnamon, about 1 cup of vegetable oil

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