Balaleet Vermicelli with Saffron

Ingredients

• 1 cup Vermicelli noodles
• 1/2 cup Sugar
• 2 tbsp Butter
• 1/4 tsp Saffron threads
• 1/4 tsp Cardamom powder
• 1 tsp Rose water
• 1 cup Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of butter and melt it.
2. 2Add the 1 cup of vermicelli noodles to the melted butter. Stir them constantly for 3 to 5 minutes, until they turn a light golden brown color and smell toasty.
3. 3Carefully pour in the 1 cup of water. Add the 1/2 cup of sugar, 1/4 teaspoon of saffron threads, and 1/4 teaspoon of cardamom powder. Stir everything together.
4. 4Increase the heat to medium-high and bring the mixture to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 10 to 15 minutes. Check occasionally to ensure it is not sticking, and cook until the noodles are tender and have absorbed most of the liquid.
5. 5Remove the pot from the heat. Stir in the 1 teaspoon of rose water.
6. 6Serve the Balaleet Vermicelli warm.

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