Dairy-Free Emirati Balaleet with Saffron

Ingredients

• 8 ounces Vermicelli Noodles
• 4 cups Water
• 2 tablespoons Vegan Butter
• 1/2 cup Sugar
• 1/4 teaspoon Saffron Threads
• 1/4 teaspoon Ground Cardamom
• 1 teaspoon Rose Water
• 2 tablespoons Pistachios (optional, for garnish)

Instructions

1. 1Pour the 4 cups of water into a large pot and bring it to a boil over high heat. This should take about 5-7 minutes. You will see large bubbles rapidly rising to the surface.
2. 2Add the 8 ounces of vermicelli noodles to the boiling water. Cook them for 3-5 minutes, or until they are tender but still have a slight bite. Drain the noodles well and set them aside in a bowl.
3. 3Return the same large pot to the stove and place it over medium heat (350°F / 175°C). Add the 2 tablespoons of vegan butter and let it melt completely, about 1 minute.
4. 4Add the 1/2 cup of sugar to the melted vegan butter. Cook, stirring occasionally, for 3-4 minutes, until the sugar begins to turn a light amber color and smells slightly toasty. Be careful not to burn it.
5. 5Add the 1/4 teaspoon of saffron threads and the 1/4 teaspoon of ground cardamom to the caramelized sugar mixture. Stir for 30 seconds until fragrant.
6. 6Add the drained 8 ounces of vermicelli noodles to the pot with the sugar and spice mixture. Stir continuously for 2-3 minutes, ensuring every strand of noodle is coated evenly with the mixture. The noodles should be heated through.
7. 7Stir in the 1 teaspoon of rose water. Continue to stir for another minute until the rose water is fully incorporated and the noodles are glossy.
8. 8Serve the Balaleet warm. If desired, garnish with the 2 tablespoons of pistachios.

Substitutions

Related Guides