Faloodeh

Method

Bring water to the boil and dissolve the sugar, then stir in the rose water and lime juice. Mix the cornstarch with 2 tablespoons cold water to form a paste, then add to the syrup whilst stirring constantly to avoid lumps. Simmer for 3-4 minutes until slightly thickened, then remove from heat and cool completely. Cook the vermicelli according to packet instructions, drain well and refrigerate. Arrange the chilled vermicelli in serving bowls or on a flat tray, then pour the cooled rose syrup over it generously. Freeze for at least 4 hours or preferably overnight until the mixture becomes icy. Serve directly from the freezer garnished with ground pistachios and a light dusting of ground saffron.