Dairy-Free Balaleet with Saffron

Ingredients

• about 225 g 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

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

Instructions

1. 1In a large 6-quart (5700 ml) pot, bring 8 cups (1900 ml) of water to a rolling boil over high heat (100°C / 100°C). Add the about 225 g 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 (148.9-176.7°C / 150-175°C). Add the 4 tbsp Dairy-Free Butter and melt for 1-2 minutes until fully liquid. Add the drained about 225 g 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 (85-96.11°C / 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 25.4 cm (25 cm) non-stick skillet over medium heat (148.9-176.7°C / 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 1.27 cm (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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