Dairy-Free Balaleet with Saffron

Ingredients

• 8 oz Vermicelli Noodles
• 4 tbsp Dairy-Free Butter
• 2 cups Plant-Based Milk (Almond or Oat)
• 1/2 tsp Saffron Threads
• 4 whole Cardamom Pods
• 1 tsp Rose Water
• 1/4 cup Sugar
• 4 large Eggs
• 1/4 tsp Turmeric Powder
• 1/4 tsp Salt

Instructions

1. 1In a large 6-quart (5.7-liter) pot, bring 8 cups (1.9 liters) of water to a rolling boil over high heat (212°F / 100°C). Add the 8 oz Vermicelli Noodles and cook for 3-5 minutes, stirring occasionally, until the noodles are tender but still have a slight bite. Carefully drain the noodles through a colander and set aside.
2. 2Return the same large pot to medium heat (300-350°F / 150-175°C). Add the 4 tbsp Dairy-Free Butter and melt for 1-2 minutes until fully liquid. Add the drained 8 oz Vermicelli Noodles to the pot and stir gently for 1 minute to coat them evenly with the melted butter.
3. 3Pour in the 2 cups Plant-Based Milk, 1/2 tsp Saffron Threads, 4 whole Cardamom Pods, 1 tsp Rose Water, and 1/4 cup Sugar. Stir to combine. Bring the mixture to a gentle simmer (185-205°F / 85-96°C) over medium-low heat and cook for 8-12 minutes, stirring occasionally, until most of the liquid is absorbed and the noodles are very soft and fragrant.
4. 4While the noodles are simmering, crack the 4 large Eggs into a medium bowl. Add the 1/4 tsp Turmeric Powder and 1/4 tsp Salt. Whisk vigorously with a fork or whisk for 1-2 minutes until the yolks and whites are completely combined and the mixture is slightly frothy.
5. 5Heat a 10-inch (25-cm) non-stick skillet over medium heat (300-350°F / 150-175°C). Pour about one-quarter of the whisked egg mixture into the hot skillet, tilting the pan to spread it into a thin, even layer. Cook for 1-2 minutes until the edges are set and the top is mostly firm; then carefully flip the omelet and cook for another 30-60 seconds until it is golden brown. Transfer the cooked omelet to a plate and repeat this process three more times with the remaining egg mixture to make four individual omelets.
6. 6Stack the four cooked omelets and slice them into 1/2-inch (1.25-cm) wide strips. Divide the warm balaleet evenly among four serving plates and top each portion with the sliced omelet strips.

Substitutions

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