BalaleetSweet Saffron Vermicelli with Egg
Balaleet pairs sweet saffron-cardamom vermicelli with a thin savory egg layer. This contrast of sweet noodles and egg is served warm.
Prep
15m
Cook
20m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Vermicelli
- 300gVermicelli Noodles
- 50gGhee
- 60gWhite Sugar
- 4gCardamom Powder
- 150mgSaffron Threads
- 15mlRose Water
- 250mlWater (hot)
Topping
- 4pcsEgg (beaten)
- 3gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Steep the saffron threads in the hot water until the color blooms.
- 02
Melt the ghee in a wide pan over medium heat. Add the vermicelli noodles and toast them until lightly golden.
- 03
Add the white sugar, cardamom powder, saffron liquid, and rose water. Cook gently until the noodles are tender and the liquid has been absorbed.
- 04
Whisk the eggs with the salt.
- 05
Pour the eggs into a lightly greased pan and cook over low heat until just set, keeping the pan around 160°C (320°F).
- 06
Slide the eggs over the sweet vermicelli and serve warm.
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