![]() This rice pudding is made with just the right hint of saffron to give it the perfect shade of yellow. You can even opt for a makhloot, half faloodeh-half ice cream, to get the best of both worlds. Try it in a cup or, like a local, between two wafers. This concoction of saffron vanilla ice cream with rosewater and pistachios is sure to make your mouth happy, but not as much as the luscious chunks of frozen cream in the mix. In the 1950s, Akbar Mashti became famous for his bastani, and today, the most well-known and traditional ice cream in Iran still carries his name. It’s no wonder, then, that the most famous and delicious version comes from Shiraz. Visit any ice cream shop across Iran, and you’ll find faloodeh to cool you down, especially during those scorching summer months. These semi-frozen vermicelli noodles bathe in a rosewater syrup and are then served with lime juice and/or sour cherry syrup. ![]() Noodles as dessert? After trying faloodeh, you’ll wonder how you ever did without it.
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