Balaleet with Saffron and Cardamom (Nut-Free)

Ingredients

• 8 oz Vermicelli noodles
• 1/2 cup Sugar
• 4 tbsp Butter
• 1/4 tsp Saffron threads
• 4 pods Cardamom pods
• 1 tbsp Rose water
• 2 large Eggs (optional)

Instructions

1. 1Place the 8 oz vermicelli noodles in a large pot and cover with boiling water. Cook for the time indicated on the package, then drain the noodles thoroughly and set them aside.
2. 2In a medium-sized heavy-bottomed pot, melt the 4 tbsp butter over medium heat (350°F / 175°C). Add the 1/4 tsp saffron threads and the 4 cardamom pods to the melted butter.
3. 3Stir the saffron and cardamom in the butter for about 30 seconds until fragrant, then add the 1/2 cup sugar.
4. 4Stir the sugar into the butter mixture until it is completely dissolved, which should take about 1-2 minutes.
5. 5Add the drained vermicelli noodles and the 1 tbsp rose water to the pot. Mix everything together thoroughly, ensuring the noodles are well coated with the saffron-butter-sugar mixture.
6. 6If using the 2 large eggs, whisk them in a small bowl until the yolks and whites are combined. Pour the whisked eggs over the noodles in the pot.
7. 7Cook the mixture over medium heat (350°F / 175°C) for 5 to 7 minutes, stirring occasionally. The noodles should be heated through and the eggs (if used) should be cooked and incorporated into the noodles, resembling scrambled egg pieces.
8. 8Serve the Balaleet warm.

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