Balaleet

Ingredients

• 250g vermicelli noodles
• 1/4 cup sugar
• 1/2 tsp saffron, bloomed in warm water
• 1/2 tsp ground cardamom
• 3 tbsp butter or ghee
• 4 eggs
• Salt to taste
• Chopped pistachios for garnish (optional)

Instructions

1. 1Break the vermicelli noodles into shorter pieces and cook briefly in boiling water until just tender, then drain well.
2. 2Melt butter or ghee in a pan and add the cooked vermicelli, sugar, bloomed saffron, and cardamom.
3. 3Toss gently over low heat until the noodles are evenly coated and lightly glossy, then set aside and keep warm.
4. 4In a separate pan, whisk the eggs with a pinch of salt and cook into a thin omelet, flipping once.
5. 5Slice the cooked omelet into thin strips.
6. 6Plate a portion of the sweet saffron vermicelli on each dish.
7. 7Top with strips of the savory egg omelet.
8. 8Garnish with chopped pistachios if desired and serve warm as a breakfast dish.

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