2 ounces thin rice vermicelli or glass noodles
¼ cup simple syrup*
1 ¼ tsp. rosewater
3 cups ice
1 quart premium vanilla ice cream
¼ cup unsalted, chopped, toasted pistachios
Cook the noodles according to package directions and cool to room temperature. You can do this by running cold water over the noodles.
In a small bowl, mix together the simple syrup and rosewater.
Put the ice into the bowl of a food processor fitted with a metal blade and process until the ice is finely chopped.
Set out four serving bowls. Put ½ cup chopped ice into each bowl. Set 1/3 cup cooked noodles over the ice in each bowl. Top the noodles with 2 scoops of vanilla ice cream. Drizzle 2 teaspoons of the simple syrup over each bowl of ice cream. Sprinkle 1 tablespoon of nuts over each sundae. Serve immediately.
*To make your own simple syrup combine 1 cup water and 1 cup granulated sugar in a small saucepan. Bring to a bowl, stirring regularly, and boil for 5 minutes. Set the syrup in the refrigerator to cool. Refrigerate the leftover syrup in a jar with a fitted lid. It will keep for a month and is useful as a sweetener for cold beverages such as iced tea and lemonade.
Notes and Instructions
All recipes are compliments of Humaira Ghilzai of the Afghan Friends Network, from her food blog Afghan Culture Unveiled at www.afghancooking.net .