Dairy-Free Balaleet with Dates

Ingredients

• 8 oz Vermicelli Noodles
• 1/2 tsp Saffron Threads
• 1 tbsp Rose Water
• 1/2 tsp Cardamom Powder
• 1/2 cup Dates
• 1 cup Almond Milk
• 2 tbsp Coconut Oil
• 2 tbsp Pistachios

Instructions

1. 1Place the 1/2 teaspoon Saffron Threads in a small heatproof bowl. Add 2 tablespoons of warm water to the bowl. Let the saffron soak for 10 minutes while you prepare the other ingredients.
2. 2Place a large, heavy-bottomed pot over medium heat. Add the 2 tablespoons of Coconut Oil to the pot. Once the oil is melted and shimmering, add the 8 ounces of Vermicelli Noodles. Stir the noodles constantly for 3 to 5 minutes, until they are golden brown and smell toasty.
3. 3Pour the 1 cup of Almond Milk into the pot with the noodles. Increase the heat to medium-high and bring the liquid to a gentle simmer. Once simmering, reduce the heat back to medium-low.
4. 4Add the soaked saffron threads along with their soaking water to the pot. Stir in the 1 tablespoon of Rose Water and the 1/2 teaspoon of Cardamom Powder. Stir everything together until well combined.
5. 5Add the 1/2 cup of Dates to the pot. Stir them into the noodles and liquid. Cover the pot with a lid. Let the mixture cook for 10 to 15 minutes, stirring occasionally, until the noodles are tender and most of the liquid has been absorbed.
6. 6Remove the lid from the pot. If there is still a lot of liquid, continue to cook uncovered for a few more minutes until it has mostly evaporated. The noodles should be soft and the mixture should be thick.
7. 7Serve the Balaleet warm. Garnish each serving with the 2 tablespoons of Pistachios before serving.

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