Balaleet with Saffron and Cardamom (Peanut-Free)

Ingredients

• 8 oz Vermicelli Noodles
• 1/2 cup Sugar
• 1/4 tsp Saffron Threads
• 4 whole Cardamom Pods
• 1 tbsp Rose Water
• 4 large Eggs
• 2 tbsp Milk (Dairy or Oat)
• 2 tbsp Ghee (Clarified Butter)

Instructions

1. 1Bring a large pot of water to a rolling boil (212°F / 100°C). Add the 8 oz vermicelli noodles and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite. Drain the noodles well using a colander and set them aside.
2. 2In a medium saucepan, combine the 1/2 cup sugar, 1/4 tsp saffron threads, and 4 whole cardamom pods with 1/2 cup of water. Heat this mixture over medium heat (300°F / 150°C), stirring constantly for 3-5 minutes, until the 1/2 cup sugar dissolves completely and the mixture gently simmers. Let the syrup simmer for an additional 2 minutes to allow the saffron to infuse its flavor and color.
3. 3Add the drained 8 oz vermicelli noodles to the saucepan with the saffron syrup. Stir everything together gently using a spoon to ensure the noodles are evenly coated with the syrup. Stir in the 1 tbsp rose water until it is fully incorporated into the noodle mixture.
4. 4In a medium bowl, whisk together the 4 large eggs and 2 tbsp milk until the mixture is light yellow and well combined, with no streaks of egg white remaining.
5. 5Heat 1 tbsp of the 2 tbsp ghee (clarified butter) in a 10-inch non-stick skillet over medium heat (350°F / 175°C). Once the 1 tbsp ghee is melted and shimmering, pour in the whisked egg mixture. Cook for 2-3 minutes, or until the edges are set and lightly golden, and the center is almost cooked through with no liquid visible.
6. 6Carefully fold the cooked omelet in half using a spatula, then slide it onto a clean cutting board. Let the omelet cool for 1 minute; this makes it easier to cut cleanly. Using a sharp knife, cut the omelet into 1/2-inch wide strips.
7. 7Divide the saffron-infused vermicelli noodles evenly among four plates. Arrange the cut omelet strips on top of the noodles before serving immediately.

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