In 400 BC, Iranians are said to have invented a sorbet delight made from vermicelli (a type of pasta) and rose water. Today this is known as Faloodeh (also known as Faluda and Paloodeh) and usually contains rose water, lime, rice vermicelli noodles and Iranian cherry syrup. Faloodeh was discovered almost by accident, when people dropped syrups in to the snow and realized what a refreshing treat it created. It is still popular today in Iran and countries such as Afghanistan, Pakistani and India.
# In a medium thick-bottomed bot, slowly heat the milk to boiling while stirring. Add the vanilla extract and saffron. Continue to cook on low heat, stirring occasionally while doing the next step.
# Beat the egg yolks with the sugar until smooth and foamy. Very carefully and slowly, pour the egg/sugar mixture into the milk. Make sure to stir it rapidly with a fork or use a whisk while pouring (or you will end up with scrambled eggs in the ice cream!).
# Continue heating the mixture on low heat while stirring constantly with a wooden spoon until thickened (it should be foamy and coat the spoon).
# Pour the custard mixture into a bowl, and refrigerate until well chilled.
# Once cold, stir in the cream, rose water or extract, and chopped pistachios.
# Churn in an ice cream maker until finished (or, stick in the freezer and vigorously stir every 30 minutes or so to break up the ice crystals, until it is homogenous and frozen).
Iranian Appetizers: Haleem (Wheat and Meet Stew)
