Gluten-Free Emirati Balaleet with Saffron and Dates

Instructions

1. 1Get a large heavy-bottomed pot and fill it with the 2 cups of water. Bring the water to a rolling boil over high heat, about 5-7 minutes. Add the about 225 g of rice noodles to the boiling water and cook for 5-7 minutes, or until they are tender but still have a slight bite. Drain the noodles in a colander and set them aside.
2. 2Place a 25.4 cm non-stick skillet over medium heat, approximately 175°C. Add the 2 tbsp of ghee to the skillet and let it melt until it shimmers.
3. 3Add the 1/4 tsp saffron threads, 1/2 tsp cardamom powder, and 1 tbsp rose water to the melted ghee in the skillet. Stir constantly for 1 minute until the mixture is very fragrant. Be careful not to burn the spices.
4. 4Add the drained about 225 g of rice noodles to the skillet with the saffron mixture. Toss gently for 2-3 minutes, ensuring every strand of noodle is coated with the fragrant ghee. The noodles should start to look glossy.
5. 5Add the 1/2 cup of chopped dates to the skillet with the noodles. Continue to toss for another 2 minutes until the dates are warmed through and slightly softened, distributing them evenly amongst the noodles.
6. 6While the noodles are finishing, crack the 4 eggs into a separate small non-stick skillet over medium heat, about 162.8°C (160°C). Cook the eggs for 2-4 minutes, depending on how you like them (e.g., sunny-side up with set whites and runny yolks, or scrambled until just cooked through).
7. 7Divide the saffron and date rice noodles among four serving plates. Top each plate of noodles with one of the cooked eggs. Sprinkle the 2 tbsp of chopped pistachios over the top of each serving as a garnish.

Substitutions

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