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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":437,"variations":439,"ingredients":449,"instructions":490,"pronunciation":517,"substitutions":518,"slug":531,"title":532,"shortTitle":533,"nativeName":534,"romanized":533,"countrySlug":535,"region":536,"baseServings":483,"prepMinutes":537,"cookMinutes":538,"restMinutes":503,"difficulty":539,"course":540,"diet":542,"mainIngredients":547,"images":548,"keywords":558,"publishedAt":565,"updatedAt":565,"authorSlug":566,"summary":567,"localeSlug":531,"alternates":568},[394,397,400,403,406],{"answer":395,"question":396},"Cooked starch, not flour or egg. A paste of cornstarch or wheat starch and water is heated until it gels and turns translucent, then forced through small holes into ice water where it sets into short white threads. The result is chewy and neutral in flavour, which is why the syrup does all the work.","What are faloodeh noodles made of?",{"answer":398,"question":399},"The starch paste was undercooked. If it is still opaque and soft when it goes into the ice water, the threads never fully set and they break down once they sit in liquid. Cook the paste until it is uniformly translucent and thick enough to hold a shape on the spoon before pressing it through.","Why did my noodles dissolve in the syrup?",{"answer":401,"question":402},"No, and a churning machine is actually wrong for this. Faloodeh should have distinct coarse ice crystals rather than the smooth texture a churn produces, so the traditional approach of freezing in a tray and raking it with a fork every half hour gives the better result and needs no equipment.","Do I need an ice cream machine?",{"answer":404,"question":405},"Less sweet than most frozen desserts, deliberately. The syrup is light, the noodles are neutral, and the lime juice or sour cherry added at the table is what balances it. If you taste the base syrup and find it pleasantly sweet on its own, it is probably too sweet for the finished bowl.","Is faloodeh very sweet?",{"answer":407,"question":408},"Made with cornstarch it is both — there is no dairy, egg or wheat anywhere in it, which is unusual for a frozen dessert. If you use wheat starch instead it is still dairy-free but no longer gluten-free. Adding pistachios on top obviously makes it unsuitable for nut allergies.","Is faloodeh vegan and gluten-free?",[410,411,412,413,414,415],"Have a bowl of water with plenty of ice in it ready before you start cooking the starch. The paste has to hit genuinely cold water or the threads fuse.","Cook the starch until it turns from milky white to translucent grey and pulls away from the sides in one mass. Stopping while it is still opaque gives noodles that dissolve in the syrup.","Press the paste through while it is hot. Once it cools it becomes stiff and rubbery and will not extrude at all.","Add the rosewater only after the syrup has cooled completely. Its aroma is volatile and boiling it away leaves you with sugar water.","Scrape the freezing mixture with a fork every 30 minutes for the first three hours. Skip this and you get a solid slab instead of the loose crystals the dish is built on.","Serve it in chilled glasses or metal bowls. Faloodeh melts noticeably faster than dairy ice cream and turns to sweet soup in a warm bowl within minutes.","🍧","Faloodeh is a sorbet with texture in it. Short white noodles made from cooked starch are frozen into a lightly sweetened rosewater syrup, and the mixture is scraped repeatedly as it sets so it stays loose and granular rather than freezing into a block. Eating it is unlike any Western frozen dessert: the ice is coarse and melts fast, the rose comes through as perfume rather than sweetness, and the noodles stay slightly chewy and cold between your teeth. It is barely sweet on its own, which is why it is almost always served under lime juice or thick sour cherry syrup — the acid is not a garnish but the balancing half of the dish. Shiraz is where you go for it, and it is eaten in the heat of the afternoon.","Faloodeh belongs to a Persian tradition of iced sweets made possible by yakhchal, the domed mud-brick ice houses that stored winter ice through the summer in a desert climate. Frozen desserts appear in Persian sources far earlier than in most of Europe, and faloodeh is regularly described as one of the oldest of them, which is plausible given the infrastructure but hard to pin to a date — the sensible thing to say is that it is very old and that Iran had the ice for it long before anyone else in the region.\n\nShiraz owns the dish in the way that specific Iranian cities own specific sweets, and faloodeh-ye Shirazi is the version that gets exported to the rest of the country. Shops there sell it by weight from steel tubs, and the standard order is with a wedge of lime crushed over the top or with a slug of sour cherry syrup, sometimes both. The other classic pairing is bastani — the saffron, rosewater and pistachio ice cream sold from the same counters — served side by side in one bowl as faloodeh ba bastani, where the dense creamy ice cream plays against the loose icy noodles.\n\nThe noodles themselves are the whole technical problem. Traditionally a starch paste is cooked to a thick translucent gel and then pushed through a perforated plate directly into iced water, where it sets instantly into short white threads. Home cooks in Iran often own the specific sieve for it; everyone else improvises with a colander, a potato ricer or a piping bag. Wheat starch was the original choice and cornstarch is now common, and the difference is mainly one of translucency. What is not negotiable is the ice water underneath the sieve — drop the paste into anything warmer and it slumps into a single blob rather than separating into strands.","Faloodeh keeps a week in a sealed container in the freezer but hardens into a block after the first day, so break it up with a fork and let it stand for five minutes before serving. It does not survive a thaw and refreeze — the noodles go slimy and the ice crystals turn coarse and gritty. The noodles alone can be made a day ahead and held in cold water in the fridge, drained just before they go into the syrup. The syrup keeps two weeks refrigerated, though the rose aroma fades after about four days.",[421,422,423,424],"Cooks the starch paste to the right stage and tells you what translucent actually looks like in the pan.","Gives three practical ways to form the noodles without owning a Persian faloodeh press.","Uses a scrape-and-freeze method that produces the correct granular ice without an ice cream machine.","Keeps the syrup deliberately under-sweet, because the lime and sour cherry on top are part of the recipe.",[426,427,428,429,430],"Heavy saucepan","Colander with small holes, potato ricer or piping bag","Large bowl of iced water","Shallow freezer-safe container","Fork for raking",{"fat":432,"carbs":433,"fiber":9,"sugar":434,"sodium":435,"protein":432,"calories":436,"estimated":8},1,61,46,25,250,[438],"Lime wedges and a jug of sour cherry syrup on the table, so everyone dresses their own bowl.",[440,443,446],{"name":441,"description":442},"Faloodeh ba bastani","A scoop of saffron and pistachio bastani served in the same bowl. The classic Shirazi counter order, and the contrast between dense cream and loose ice is the reason it exists.",{"name":444,"description":445},"Faloodeh with sour cherry","Drowned in albaloo syrup and topped with a few preserved sour cherries, which stains the white noodles pink and takes the sweetness up considerably.",{"name":447,"description":448},"Faloodeh Kermani","A different dish sharing the name, from Kerman: a thick cooked starch cream served warm or cold with rosewater and sugar rather than frozen. Not interchangeable with the Shirazi version.",[450,455,459,462,466,469,474,477,482,486],{"qty":451,"ref":452,"name":452,"unit":453,"group":454},100,"cornstarch","g","For the noodles",{"qty":456,"name":457,"unit":458,"group":454},600,"cold water","ml",{"qty":432,"name":460,"unit":461,"group":454},"fine salt","pinch",{"qty":463,"name":464,"unit":453,"group":465},200,"granulated sugar","For the syrup",{"qty":467,"name":468,"unit":458,"group":465},700,"water",{"qty":470,"ref":471,"name":472,"unit":473,"group":465},4,"rose-water","rosewater","tbsp",{"qty":432,"ref":475,"name":476,"unit":473,"group":465},"lime","lime juice",{"qty":478,"ref":475,"name":479,"unit":480,"group":481},3,"limes, in wedges","piece","To serve",{"qty":483,"ref":484,"name":485,"unit":473,"group":481},6,"sour-cherry","sour cherry syrup (sharbat-e albaloo)",{"qty":487,"ref":488,"name":489,"unit":473,"group":481,"optional":8},2,"pistachios","pistachios, slivered",[491,496,499,504,507,510,514],{"tip":492,"text":493,"title":494,"timerSeconds":495},"Rosewater added to a hot syrup loses most of its perfume within a minute.","Dissolve the sugar in the water over medium heat, bring to a boil and let it bubble for 3 minutes, then take it off the heat and cool completely. Only once it is cold, stir in the rosewater and the tablespoon of lime juice.","Make the syrup and cool it",180,{"text":497,"title":498},"Fill a large bowl with cold water and a full tray of ice cubes, and set a colander with small holes, a potato ricer or a piping bag fitted with a fine nozzle beside it. Everything must be within arm's reach before the starch goes on the heat.","Set up the ice bath",{"tip":500,"text":501,"title":502,"timerSeconds":503},"Do not stop stirring. Starch catches on the bottom in seconds and burnt specks show up as grey threads.","Whisk the cornstarch, cold water and salt in a saucepan until completely smooth, then cook over medium heat, stirring constantly. It will thicken suddenly and go from milky white to a translucent grey paste that pulls away from the sides in one mass — about 5 minutes.","Cook the starch to a gel",300,{"text":505,"title":506,"timerSeconds":456},"While the paste is still hot, push it in batches through the colander, ricer or piping bag straight down into the iced water. The threads will firm up on contact and drop to the bottom as short white noodles. Leave them in the ice water for 10 minutes.","Press out the noodles",{"text":508,"title":509},"Drain the noodles well and stir them into the cold rosewater syrup in a shallow freezer container. Spread the mixture out so it is no more than 4 cm deep, which lets it freeze evenly instead of setting solid at the edges first.","Combine and start freezing",{"text":511,"title":512,"timerSeconds":513},"Freeze for about 5 hours, dragging a fork through the mixture every 30 minutes for the first 3 hours to break up the crystals. Finished faloodeh should be scoopable and grainy, like fine shaved ice with noodles suspended through it.","Rake as it sets",18000,{"text":515,"title":516},"Scoop into chilled glasses, squeeze a lime wedge generously over each one and pour a tablespoon of sour cherry syrup on top. Scatter with pistachios if using and eat straight away, before the ice slackens.","Serve with acid on top","faa-loo-DEH",[519,523,527],{"note":520,"swap":521,"original":522},"Wheat starch is closer to the original and gives clearer threads. Rice vermicelli is the common shortcut abroad and is genuinely acceptable, though softer and less springy.","Wheat starch, or rice vermicelli soaked and cut into 3 cm lengths","Cornstarch for the noodles",{"note":524,"swap":525,"original":526},"Orange blossom pushes the dessert towards a Levantine flavour rather than a Persian one. It is good, but it is no longer faloodeh in any strict sense.","Orange blossom water, or half rosewater and half lime zest","Rosewater",{"note":528,"swap":529,"original":530},"The point is sharp acidity against the rose. Anything sweet-sour and dark works; a fruit syrup without acidity makes the whole bowl cloying.","Extra lime juice, or pomegranate molasses thinned with water","Sour cherry syrup","faloodeh","Faloodeh (Shirazi Frozen Rose and Noodle Sorbet)","Faloodeh","فالوده","iran","Shiraz, Fars province",30,20,"easy",[541],"dessert",[543,544,545,546],"vegan","vegetarian","gluten-free","dairy-free",[452,471,475,484],[549,552,554,556],{"alt":550,"src":551},"Glass of Persian faloodeh, white frozen starch noodles in icy rosewater syrup with lime and sour cherry syrup","\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero.jpg",{"alt":550,"src":553},"\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero-16x9.jpg",{"alt":550,"src":555},"\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero-4x3.jpg",{"alt":550,"src":557},"\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero-1x1.jpg",[531,559,560,561,562,563,564],"persian dessert","shiraz","rosewater sorbet","frozen dessert","iranian sweets","sour cherry","2026-08-20","dishroute-kitchen","Threads of set starch noodle frozen into a rosewater syrup and scraped into icy shards, served with a hard squeeze of lime and a spoonful of sour cherry over the top.",{"en":569},"\u002Frecipe\u002Ffaloodeh",{"items":571,"total":849,"page":432,"limit":850,"hasMore":851},[572,605,615,646,676,709,739,769,797,825],{"slug":573,"title":574,"shortTitle":575,"nativeName":576,"countrySlug":535,"baseServings":483,"prepMinutes":537,"cookMinutes":577,"difficulty":578,"course":579,"diet":582,"mainIngredients":583,"images":588,"keywords":598,"publishedAt":565,"updatedAt":565,"authorSlug":566},"ash-e-reshteh","Ash-e Reshteh (Persian Noodle, Bean and Herb Soup)","Ash-e Reshteh","آش رشته",75,"medium",[580,581],"soup","main",[544],[584,585,586,587],"chickpeas","lentils","spinach","mint",[589,592,594,596],{"alt":590,"src":591},"Bowl of thick dark green Persian ash-e reshteh soup swirled with pale kashk, crisp fried onions and mint oil","\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero.jpg",{"alt":590,"src":593},"\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero-16x9.jpg",{"alt":590,"src":595},"\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero-4x3.jpg",{"alt":590,"src":597},"\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero-1x1.jpg",[599,600,601,602,603,604,544],"ash-e reshteh","persian noodle soup","kashk","nowruz","herb soup","iranian bean soup",{"slug":531,"title":532,"shortTitle":533,"nativeName":534,"romanized":533,"countrySlug":535,"region":536,"baseServings":483,"prepMinutes":537,"cookMinutes":538,"restMinutes":503,"difficulty":539,"course":606,"diet":607,"mainIngredients":608,"images":609,"keywords":614,"publishedAt":565,"updatedAt":565,"authorSlug":566},[541],[543,544,545,546],[452,471,475,484],[610,611,612,613],{"alt":550,"src":551},{"alt":550,"src":553},{"alt":550,"src":555},{"alt":550,"src":557},[531,559,560,561,562,563,564],{"slug":616,"title":617,"shortTitle":618,"nativeName":619,"countrySlug":535,"region":620,"baseServings":470,"prepMinutes":538,"cookMinutes":621,"difficulty":578,"course":622,"diet":623,"mainIngredients":625,"images":629,"keywords":639,"publishedAt":565,"updatedAt":565,"authorSlug":566},"persian-fesenjan","Fesenjan (Persian Walnut and Pomegranate Stew)","Fesenjan","خورش فسنجان","Gilan",150,[581],[546,545,624],"halal-friendly",[626,627,628],"walnuts","pomegranate-molasses","chicken",[630,633,635,637],{"alt":631,"src":632},"Dark mahogany Persian fesenjan stew of chicken in walnut and pomegranate sauce, scattered with pomegranate seeds","\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero.jpg",{"alt":631,"src":634},"\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero-16x9.jpg",{"alt":631,"src":636},"\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero-4x3.jpg",{"alt":631,"src":638},"\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero-1x1.jpg",[640,641,642,643,644,645],"fesenjan","walnut stew","pomegranate molasses","persian khoresh","iranian chicken stew","gilan",{"slug":647,"title":648,"shortTitle":649,"nativeName":650,"countrySlug":535,"baseServings":470,"prepMinutes":537,"cookMinutes":651,"difficulty":578,"course":652,"diet":653,"mainIngredients":654,"images":659,"keywords":669,"publishedAt":565,"updatedAt":565,"authorSlug":566},"persian-ghormeh-sabzi","Ghormeh Sabzi (Persian Herb and Dried Lime Stew)","Ghormeh Sabzi","قورمه سبزی",165,[581],[546,545,624],[655,656,657,658],"lamb","parsley","cilantro","fenugreek",[660,663,665,667],{"alt":661,"src":662},"Dark green Persian ghormeh sabzi stew with lamb, kidney beans and a whole dried lime, served beside saffron rice","\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero.jpg",{"alt":661,"src":664},"\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero-16x9.jpg",{"alt":661,"src":666},"\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero-4x3.jpg",{"alt":661,"src":668},"\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero-1x1.jpg",[670,671,672,673,674,675,658],"ghormeh sabzi","persian herb stew","dried lime","iranian stew","khoresh","lamb stew",{"slug":677,"title":678,"shortTitle":679,"nativeName":680,"romanized":679,"countrySlug":535,"region":681,"baseServings":483,"prepMinutes":435,"cookMinutes":682,"restMinutes":683,"difficulty":578,"course":684,"diet":686,"mainIngredients":688,"images":692,"keywords":702,"publishedAt":565,"updatedAt":565,"authorSlug":566},"persian-halim","Halim (Persian Wheat and Lamb Breakfast Porridge)","Halim","حلیم","Nationwide, sold at dawn in Tehran",240,720,[685],"breakfast",[624,687],"nut-free",[655,689,690,691],"butter","cinnamon","onion",[693,696,698,700],{"alt":694,"src":695},"Bowl of Persian halim wheat and lamb porridge topped with melted butter, cinnamon and sugar","\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero.jpg",{"alt":694,"src":697},"\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero-16x9.jpg",{"alt":694,"src":699},"\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero-4x3.jpg",{"alt":694,"src":701},"\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero-1x1.jpg",[703,704,705,706,707,708,655],"halim","persian breakfast","wheat porridge","iranian food","ramadan","gandom",{"slug":710,"title":711,"shortTitle":712,"nativeName":713,"countrySlug":535,"baseServings":470,"prepMinutes":537,"cookMinutes":714,"restMinutes":715,"difficulty":578,"course":716,"diet":718,"mainIngredients":719,"images":722,"keywords":732,"publishedAt":565,"updatedAt":565,"authorSlug":566},"persian-kabab-koobideh","Kabab Koobideh (Persian Minced Lamb Skewers)","Kabab Koobideh","کباب کوبیده",15,60,[581,717],"street-food",[546,545,624],[655,691,720,721],"saffron","sumac",[723,726,728,730],{"alt":724,"src":725},"Charred Persian kabab koobideh skewers of minced lamb beside saffron rice and a blistered grilled tomato","\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero.jpg",{"alt":724,"src":727},"\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero-16x9.jpg",{"alt":724,"src":729},"\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero-4x3.jpg",{"alt":724,"src":731},"\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero-1x1.jpg",[733,734,735,736,737,738],"kabab koobideh","persian kebab","minced lamb skewers","charcoal grill","iranian barbecue","saffron rice",{"slug":740,"title":741,"shortTitle":742,"nativeName":743,"countrySlug":535,"baseServings":483,"prepMinutes":435,"cookMinutes":744,"restMinutes":745,"difficulty":539,"course":746,"diet":749,"mainIngredients":750,"images":753,"keywords":763,"publishedAt":565,"updatedAt":565,"authorSlug":566},"kuku-sabzi","Kuku Sabzi (Persian Herb Frittata)","Kuku Sabzi","کوکو سبزی",35,5,[747,581,748],"appetizer","snack",[544,545],[751,656,657,752],"eggs","dill",[754,757,759,761],{"alt":755,"src":756},"Wedges of deep green Persian kuku sabzi herb frittata studded with walnuts and red barberries on a board","\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero.jpg",{"alt":755,"src":758},"\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero-16x9.jpg",{"alt":755,"src":760},"\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero-4x3.jpg",{"alt":755,"src":762},"\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero-1x1.jpg",[764,765,602,766,544,767,768],"kuku sabzi","persian herb frittata","barberries","iranian eggs","herb cake",{"slug":770,"title":771,"shortTitle":772,"nativeName":773,"countrySlug":535,"region":620,"baseServings":470,"prepMinutes":714,"cookMinutes":774,"difficulty":539,"course":775,"diet":777,"mainIngredients":778,"images":782,"keywords":792,"publishedAt":565,"updatedAt":565,"authorSlug":566},"mirza-ghasemi","Mirza Ghasemi (Persian Smoked Eggplant and Egg)","Mirza Ghasemi","میرزا قاسمی",40,[747,776],"side",[544,545,546],[779,780,781,751],"eggplant","tomato","garlic",[783,786,788,790],{"alt":784,"src":785},"Shallow dish of Persian mirza ghasemi, dark smoked eggplant mashed with tomato and garlic with ribbons of set egg","\u002Fimages\u002Frecipes\u002Fmirza-ghasemi\u002Fhero.jpg",{"alt":784,"src":787},"\u002Fimages\u002Frecipes\u002Fmirza-ghasemi\u002Fhero-16x9.jpg",{"alt":784,"src":789},"\u002Fimages\u002Frecipes\u002Fmirza-ghasemi\u002Fhero-4x3.jpg",{"alt":784,"src":791},"\u002Fimages\u002Frecipes\u002Fmirza-ghasemi\u002Fhero-1x1.jpg",[793,794,795,645,781,544,796],"mirza ghasemi","smoked eggplant","persian appetizer","aubergine dip",{"slug":798,"title":799,"shortTitle":800,"nativeName":801,"countrySlug":535,"baseServings":483,"prepMinutes":774,"cookMinutes":802,"restMinutes":714,"difficulty":803,"course":804,"diet":805,"mainIngredients":806,"images":809,"keywords":819,"publishedAt":565,"updatedAt":565,"authorSlug":566},"persian-tahchin","Tahchin (Persian Saffron Yogurt Rice Cake)","Tahchin","ته چین",90,"hard",[581],[545,624],[807,808,720,628],"basmati-rice","yogurt",[810,813,815,817],{"alt":811,"src":812},"Golden Persian tahchin rice cake turned out whole, with a crisp saffron crust and a wedge cut to show the chicken 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rice","\u002Fimages\u002Frecipes\u002Ftahdig\u002Fhero.jpg",{"alt":836,"src":839},"\u002Fimages\u002Frecipes\u002Ftahdig\u002Fhero-16x9.jpg",{"alt":836,"src":841},"\u002Fimages\u002Frecipes\u002Ftahdig\u002Fhero-4x3.jpg",{"alt":836,"src":843},"\u002Fimages\u002Frecipes\u002Ftahdig\u002Fhero-1x1.jpg",[824,845,738,846,847,848],"persian rice crust","crispy rice","iranian rice","chelo",10,24,false,1788563799982]