Balaleet
Ingredients
- 250 g vermicelli noodles
- 4 tbsp sugar, adjust to taste
- pinch of finely ground saffron or 2 to 3 saffron threads
- 1 tsp rose water
- 4 cardamom pods, slightly crushed
- 2 tbsp butter, divided
- 1 tbsp oil
- 4 eggs
- pinch of salt
- crushed pistachios and dried rose petals, for garnish
Instructions
- To prepare the saffron mixture, grind the saffron threads to a fine powder using a mini mortar and pestle. Combine the saffron powder with the rose water, allowing it to release its vibrant colour and aroma. Set aside.
- In a medium pot, heat 1 tbsp of oil and 1 tbsp of butter over medium heat. Add the vermicelli noodles and cardamom pods, stirring constantly until the noodles turn golden brown, approximately 3-4 minutes.
- Add enough water to cover the noodles, along with a pinch of salt. Allow the noodles to cook until softened and most of the water has been absorbed, about 5-7 minutes.
- Once the noodles have cooked through, stir in the sugar, saffron-rose water mixture, and the remaining 1 tbsp of butter. Mix until the sugar dissolves, coating the noodles in a sweet, fragrant glaze.
- To prepare the mini omelettes, in a bowl, whisk the eggs with a pinch of salt. Heat a small amount of butter in a non-stick pan over medium heat. Pour in a quarter of the egg mixture to make a thin omelette, cooking until set. Repeat to make a total of 4 mini omelettes. Set aside.
- Plate the noodles in four plates, place a mini omelette on top of each portion. Garnish with crushed pistachios and dried rose petals. Serve warm for a delightful blend of sweet and savoury flavours!