Australian Gourmet Traveller - (10)October 2019 (1)

100 gmdriedricevermicelli

noodles,brokeninto

smallpieces

Sourcherriesinsyrup

(seenote),toserve

Pomegranateseeds,

toserve

Coarselychoppedpistachio

nuts,toserve

LIME-ROSEWATERSYRUP

400 gmcastersugar

Finelygratedzestof1 lime

Juiceof2 largelimes

1 tsp rosewater

1 Forsyrup,bringsugarand

600mlwatertoa simmerin

a saucepanovermedium-high

heat,stirringtodissolvesugar.

Removefromheat,thenstir

inlimezestandjuice,and

rosewater.Pourintoa plastic

containerandfreeze,scraping

occasionallywitha forkuntil

frozenandsmooth(6hours).

2 Meanwhile,soakvermicelli

ina largebowlofboilingwater

untilverytender(10minutes).

Drain,coolundercoldrunning

wateranddrainagain.Stirinto

frozensyrup.Returntofreezer

tofirmup(1 hour).

3 Servefaloodehtopped

withcherriesandtheirsyrup,

scatteredwithpomegranate

seedsandpistachionuts.

NoteSourcherriesinsyrup

areavailablefromselect

delicatessensandGreekand

Middle Eastern grocers.●

Faloodeh

SERVES 4-6 // PREP TIME 15 MINS // COOK 5 MINS (PLUS FREEZING, SOAKING)

Thisrefreshingdessertis essentiallya no-churnsorbetwith

cookedvermicellinoodlesstirredthroughit.Thenoodlesbecome

crispwhenaddedtothefrozensyrup,addingtexturalinterest.

Orangeblossomsyrupalsomakesa deliciousalternative,and you

Choppedsalad can serve the faloodeh with any seasonal fruit you prefer.

with pickled-chilli

dressing

SERVES 4-6// PREPTIME 20 MINS

(PLUS STANDING)

Thisrecipeis basedona salad

thatoriginatedinthePersian

cityofShiraz.It’sa delicious

accompanimenttomany

dishes,aswellasgrilled

skewered meats.Pictured p117.

2 Lebanesecucumbers,skin

peeledlengthwaysin

alternatestripsanddiced

2 greenbullhornpeppers,

thinlysliced

4 tomatoes,diced

½ whiteonion,diced

1 cupflat-leafparsley,

finelychopped

PICKLED-CHILLIDRESSING

60 ml(¼cup)oliveoil

2-3 pickledgreenchillies,orto

taste,finelychopped

Juiceof2 limes

1 garlicclove,crushed

Sumac,toserve

1 Forpickledchillidressing,

whiskingredientsina bowlto

combineandseasontotaste.

2 Combineremaining

ingredientsina bowl.Drizzle

withdressingandseasonto

taste.Tosstocombine,then

standfor1 hourforflavours

todevelopbeforeserving.

Sprinkle with sumac to serve.

124 GOURMET TRAVELLER