faloodeh
{{short description|Traditional Iranian cold dessert}}
{{Italic title}}
{{For|the drink popular in South Asia|Falooda}}
{{Use dmy dates|date=February 2025}}
{{Infobox prepared food
| name = Faloodeh
| image = Faloodeh1.jpg
| caption =
| alternate_name = {{hlist|Faludeh|paloodeh|paludeh|fālūdhaj}}
| country = {{IRN}}
| region = Shiraz
| creator =
| course = {{hlist|Lunch|dinner}}
| type = Dessert
| served =
| main_ingredient = {{hlist|Vermicelli|syrup (sugar, rose water)}}
| variations =
| calories =
| other =
}}
Faloodeh ({{langx|fa|فالوده|fālūde}}, {{ipa|fa|fɒːluːd̪e|ipa}}), or paloodeh ({{langx|fa|پالوده|pālūde}}, {{ipa|fa|pʰɒːluːd̪e|ipa}}), is a traditional Iranian cold dessert similar to a sorbet.{{cite web|url=http://www.slate.com/articles/life/food/2011/11/macarons_macaroons_and_macaroni_the_curious_history.html|title=Macarons, Macaroons, Macaroni: The curious history.|author=Dan Jurafsky|date=16 November 2011|publisher=Slate}}{{cite book |last=Krondl |first=Michael |title=Sweet invention: a history of dessert |publisher=Chicago Review Press |location=Chicago, Ill | year=2011 |isbn=978-1-55652-954-2}} page 102. It consists of thin vermicelli-sized noodles made from starch in a semi-frozen syrup containing sugar and rose water.{{Cite news |url=http://www.thekitchn.com/recipe-faloodeh-persian-rose-w-94267 |title=Recipe: Faloodeh (Persian Rose Water Ice) |work=Kitchn |access-date=12 June 2017}}{{Cite book |url=https://books.google.com/books?id=GbGBPsahi28C&pg=PA96 |title=Chaat Cookbook |last=Dalal |first=Tarla |date=1 September 2000 |publisher=Sanjay & Co| isbn=9788186469620 |pages=96 }}{{Cite news |url=http://www.thepersianfusion.com/rosewater-and-lemon-sorbet-faloodeh/ |title=Faloodeh: Persian Rosewater and Lemon Sorbet |last=Sinaiee| first=Maryam |date=10 May 2015 |work=The Persian Fusion|access-date=12 June 2017 |archive-date=12 May 2018 |archive-url=https://web.archive.org/web/20180512035906/http://www.thepersianfusion.com/rosewater-and-lemon-sorbet-faloodeh/ |url-status=dead}} Faloodeh is often served with lime juice and sometimes ground pistachios.
In Iran, faloodeh is sold in ice cream stores and coffee shops in flavors such as pistachio, saffron, rose water, and honey, and can be served alongside bastani sonnati, a traditional Persian ice cream. Faloodeh Shirazi ({{langx|fa|فالوده شیرازی|fālūde Shirāzi}}), a version from the city of Shiraz, is particularly well-known.{{Cite book|url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT593|title=Encyclopedia of Jewish Food|last=Marks|first=Gil|date=17 November 2010|publisher=Wiley|isbn=9780544186316}}
In 2023, the Ministry of Cultural Heritage, Tourism and Handicrafts added faloodeh-making to Iran's List of the Intangible Cultural Heritage of Humanity.{{Cite web |date=2 August 2023 |title=Faloodeh of Yazd gains place on national heritage list |url=https://www.tehrantimes.com/news/487492/Faloodeh-of-Yazd-gains-place-on-national-heritage-list |access-date=26 March 2024 |website=Tehran Times }}
History
The Persian word paloodeh is derived from the verb paloodan ({{langx|fa|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 {{IPA|/p/}} in Standard Arabic.{{cite book|last1=Spooner|first1=Brian|editor1-last=Marashi|editor1-first=Mehdi|title=Persian Studies in North America: Studies in Honor of Mohammad Ali Jazayery|date=1994|publisher=Brill|location=Leiden|pages=177–178|chapter-url=https://books.google.com/books?id=nSdsnqWpuh4C&pg=PA177|chapter=Dari, Farsi, and Tojiki|isbn=9780936347356}}{{cite book|last1=Spooner|first1=Brian|editor1-last=Schiffman|editor1-first=Harold|title=Language policy and language conflict in Afghanistan and its neighbors: the changing politics of language choice|date=2012|publisher=Brill|location=Leiden|page=94|chapter-url=https://books.google.com/books?id=52aicl9l7rwC&pg=PA94|chapter=Dari, Farsi, and Tojiki|isbn=978-9004201453 }}{{cite book|editor1-last=Campbell|editor1-first=George L.|editor2-last=King|editor2-first=Gareth|title=Compendium of the World's Languages|date=2013|publisher=Routledge|page=1339|edition=3rd|chapter=Persian|isbn=9781136258466 |chapter-url=https://books.google.com/books?id=DWAqAAAAQBAJ&pg=PA1339}} In Arabic medieval sources, it was known as faloothaj ({{langx|ar|فَالُوذَج |fālūḏaǧ}}), for example in Al-Muḥkam wa-al-muḥīt al-aʻẓam.{{Cite book|last=Ibn Sīda al-Mursī|first=Abū'l-Ḥasan ʻAlī ibn Ismāʻīl|url=http://arabiclexicon.hawramani.com/?p=10731#dc3194|title=Al-Muḥkam wa-l-Muḥīṭ al-Aʿẓam|year=1066|script-title=ar:المحكم والمحيط الأعظم لابن سيده الأندلسي}}
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.{{citation needed|date=May 2024}}. Moreover, the Yunnanese desert paoluda (泡鲁达) also originates from this dessert.{{Cite web |url=http://wondersofyunnan.com/blog/posts/refreshing-yunnan-snacks#Paoluda |access-date=18 November 2022 |website=wondersofyunnan.com|title= Refreshing Yunnan Snacks}}
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. Afterwards, they are combined with the syrup mixture and rapidly cooled until the syrup is at least half-frozen.
''Faloodeh yazdi''
Faloodeh yazdi, also known by the traditional name maqutek in Yazd province, is a variant of faloodeh, served as a cool drink.{{Cite web |last=About faloodeh |date=5 October 2021 |title=Faloodeh |url=https://en.tourinpersia.com/faloodeh-is-a-traditional-iranian-cold-dessert/ |website=Tour in Persia |place=Iran}}
See also
- {{portal-inline|Food}}
- {{portal-inline|Iran}}
References
{{Reflist}}
{{Cuisine of Iran|dessert}}
{{dessert-stub}}