Balaleet with Gluten-Free Vermicelli

Ingredients

• 8 oz Gluten-Free Rice Vermicelli
• 2 tbsp Vegetable Oil
• 4 whole Cardamom Pods
• 0.25 tsp Saffron Threads
• 1 tbsp Rose Water
• 3 tbsp Sugar
• 4 large Eggs
• 2 tbsp Milk
• 0.25 tsp Salt

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the 8 oz Gluten-Free Rice Vermicelli to the boiling water. Cook for 3 to 5 minutes, or until the vermicelli is tender but still firm to the bite. Drain the cooked vermicelli very well in a colander and set it aside.
2. 2Place a large non-stick skillet (at least 10-inch diameter) over medium heat (350°F / 175°C). Add the 2 tbsp Vegetable Oil and let it warm for 30 seconds. Add the 4 whole Cardamom Pods and cook, stirring constantly, for 1 minute until you can smell their distinct fragrance.
3. 3Add the drained 8 oz Gluten-Free Rice Vermicelli, 0.25 tsp Saffron Threads, 1 tbsp Rose Water, and 3 tbsp Sugar to the skillet with the cardamom pods. Stir all ingredients gently to combine. Cook for 5 to 7 minutes, stirring occasionally, until the 3 tbsp Sugar has completely dissolved and the vermicelli is evenly coated with the saffron and rose water mixture. Carefully remove and discard the 4 whole Cardamom Pods from the vermicelli mixture.
4. 4While the vermicelli is cooking, get a separate medium-sized bowl. Add the 4 large Eggs, 2 tbsp Milk, and 0.25 tsp Salt to this bowl. Whisk these ingredients together vigorously until they are well combined and slightly frothy.
5. 5Heat an 8-inch non-stick skillet over medium heat (350°F / 175°C). Pour the whisked egg mixture into the hot skillet. Cook for 3 to 5 minutes, without stirring, until the omelet is fully set in the center and the edges are slightly golden. Carefully slide the cooked omelet onto a clean plate.
6. 6Slice the set omelet into thin strips, approximately 1/2-inch wide. Arrange these omelet strips neatly on top of the warm Balaleet (vermicelli mixture) in the large non-stick skillet before serving immediately.

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