Balaleet — Sweet Saffron Vermicelli with a Savory Omelette

Ingredients

• 6 oz fine vermicelli, broken into 2-inch lengths
• 3 tbsp sugar
• Large pinch saffron, steeped in 3 tbsp warm water
• 4 cardamom pods, cracked
• 1 tsp rose water
• 4 tbsp ghee or butter, divided
• 4 eggs
• 2 tbsp slivered pistachios
• Pinch of salt

Method

1. Toast the broken vermicelli in 2 tbsp of the ghee over medium, stirring constantly, until it turns the color of straw, 3–4 minutes. This toasting is what keeps the noodles from turning to paste later.
2. Cover with boiling water, add the cardamom and a pinch of salt, and simmer 4–5 minutes until just tender. Drain well.
3. Return to the pan with the sugar, saffron water, rose water, and 1 tbsp ghee, and toss over low heat 3 minutes until glossy and fragrant. Keep it warm.
4. Beat the eggs with a pinch of salt and cook them flat in the remaining ghee over low heat, undisturbed, until just set with no browning, 4–5 minutes. A plain, pale omelette is correct here.
5. Mound the vermicelli on plates, drape the omelette over the top, and scatter the pistachios. Eat a bit of each in the same forkful.