Saffron-infused Balaleet: A Sweet and Savory Delight

Ingredients:

For the vermicelli:

▢ 1/2 teaspoon saffron threads or powder
▢ 1/4 cup rosewater
▢ 3 tablespoon vegetable oil (divided)
▢ 2 cups vermicelli (I used nests) 420g
▢ 1 tablespoon butter
▢ 1/2 cup sugar
▢ 1/2 teaspoon turmeric powder
▢ 2 teaspoon cardamom powder
▢ pinch black pepper

For the eggs:

▢ 4 eggs
▢ pinch saffron optional
▢ pinch cardamom
▢ salt and pepper to taste

Preparation:

For the vermicelli:

- Dissolve the saffron into the rosewater and set aside to steep for 10 minutes or until ready to use in the recipe.
- Heat 2 tablespoon of the vegetable oil over medium high heat in a large, deep skillet, then add half the vermicelli noodles. Toast on both sides until golden brown, then add the remaining vermicelli.
- Pour boiling water on top, enough to just submerge the noodles, and boil for 4-5 minutes until cooked al dente or according to vermicelli package instructions.
- Drain the noodles over a colander, wipe out the skillet, and add the butter and remaining 1 tablespoon of vegetable oil over medium high heat. - Once hot and bubbling, add the vermicelli back in, along with the sugar, turmeric, cardamom, black pepper, and rosewater saffron mix. Reduce heat to medium, and stir for a few minutes until sugar is dissolved and noodles have dried out a little. - Meanwhile, prepare the eggs.

To make the eggs:

- Whisk together the eggs, saffron (optional), cardamom, and salt and pepper. Make an omelette or scrambled eggs to top the noodles with.

Assemble:

Place the cooked vermicelli noodles on serving platter and top with the prepared eggs. Serve immediately.

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Nutrition Values:

Calories: 600kcal per serving