Emirati Balaleet (Sweet Vermicelli)

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the about 225 g vermicelli noodles and cook until they are tender when bitten, typically 3-5 minutes. Drain the noodles well using a colander and set them aside.
2. 2Heat the 2 tbsp vegetable oil in a 25.4 cm non-stick skillet over medium heat (176.7°C / 175°C). Add the 1 small onion, thinly sliced, and sauté for 5-7 minutes, stirring occasionally, until the onion is golden brown and softened.
3. 3While the onions are cooking, in a medium bowl, whisk together the 4 large eggs, 3 tbsp sugar, 0.5 tsp cardamom powder, 0.25 tsp saffron strands, and 1 tsp rose water until the mixture is well combined and the sugar has dissolved.
4. 4Pour the whisked egg mixture over the sautéed onions in the skillet. Cook over medium heat (176.7°C / 175°C) for 3-5 minutes, stirring occasionally with a spatula, until the eggs are mostly set but still appear slightly moist and creamy.
5. 5Add the cooked about 225 g vermicelli noodles to the skillet with the egg and onion mixture. Gently toss everything together over medium heat (176.7°C / 175°C) for 1-2 minutes until the noodles are evenly coated and heated through.
6. 6Sprinkle the 0.25 tsp salt evenly over the noodles and egg mixture. Stir gently one last time to distribute the salt throughout the dish, then remove the skillet from the heat. Serve the Emirati Balaleet warm immediately.

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