Balaleet with Gluten-Free Vermicelli

Ingredients

• about 225 g 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

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

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the about 225 g 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 25.4 cm diameter) over medium heat (177°C / 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 about 225 g 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 20.32 cm non-stick skillet over medium heat (176.7°C / 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 1.27 cm 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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