Iranian Sweet Faloodeh Noodles

Method

1. Prepare a bowl of ice water into which you will pipe the paludeh to both cool and shape it.

2. Put a cup of water in a saucepan and whisk in the corn starch.

3. Gradually add two more cups water, whisking all the time. Place the pan over medium heat and bring it to a boil, still whisking. You do not want the mixture to be lumpy. Continue whisking until you have a thick white paste that is very smooth.

4. Let the paste cool a little before transferring it to a pastry bag fitted with a very fine nozzle, the finest you have.

5. Pipe the paste into the ice water to create a tangle of thin noodles.

6. Strain and serve with saffron ice cream or either a flavoured syrups which you need to pour over crushed ice before arranging the noodles over the flavoured ice. Serve and enjoy!

Chef Anissa Helou

London-based chef, teacher, and author, best known for her award-winning cookbooks on Mediterranean, Middle Eastern and North African cuisines.

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