🍜 Balaleet (Sweet Saffron Vermicelli with Egg)

Method

1. Soak the pinch of saffron in the rose water and set aside until it releases its colour; have the 1 tsp ground cardamom ready.

2. Heat 1 tbsp ghee in a pot over medium heat and toast the 2 cups of vermicelli for 3–4 minutes, stirring, until golden.

3. Pour in the 3 cups of water and boil over medium heat for 5 minutes until the vermicelli is soft but still firm, then drain.

4. Return the vermicelli to the pot over low heat, add the 1/2 cup sugar, the cardamom and the saffron with its liquid, and stir for 5 minutes until the sugar melts and the vermicelli turns glossy yellow.

5. Cover the pot and leave on the lowest heat for 5 minutes to absorb the flavour.

6. Whisk the 3 eggs with a pinch of salt until the yolks and whites are fully combined.

7. Heat the remaining 1 tbsp ghee in a pan over low heat, pour in the eggs and tilt the pan to cover the base, cook for 2–3 minutes until the top sets, then flip for 1 minute.

8. Place the vermicelli on a serving plate and cover it with the egg layer, scatter almonds on top if using, and serve warm.

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