Balaleet

To prepare the saffron mixture, grind the saffron threads to a fine powder using a mini mortar and pestle. Combine the saffron powder with the rose water, allowing it to release its vibrant colour and aroma. Set aside.

In a medium pot, heat 1 tbsp of oil and 1 tbsp of butter over medium heat. Add the vermicelli noodles and cardamom pods, stirring constantly until the noodles turn golden brown, approx. 3-4 minutes.

Add enough water to cover the noodles, along with a pinch of salt. Allow the noodles to cook until softened and most of the water has been absorbed, about 5-7 minutes.

Once the noodles have cooked through, stir in the sugar, saffron-rose water mixture, and the remaining 1 tbsp of butter. Mix until the sugar dissolves, coating the noodles in a sweet, fragrant glaze.

To prepare the mini omelettes, in a bowl, whisk the eggs with a pinch of salt. Heat a small amount of butter in a non-stick pan over medium heat. Pour in a quarter of the egg mixture to make a thin omelette, cooking until set. Repeat to make a total of 4 mini omelettes. Set aside.

Plate the noodles in four plates, place a mini omelette on top of each portion. Garnish with crushed pistachios and dried rose petals & serve!