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Top-down shot of golden saffron vermicelli piled on a white plate, topped with folded omelet strips and crushed pistachios

Sweet Emirati Balaleet Vermicelli with Saffron Eggs

Sweet saffron vermicelli topped with a thin plain omelet, an Emirati breakfast that mixes spiced noodles with plain egg.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Middle Eastern
Calories: 186
Ingredients Method Notes

Ingredients
  

Sweet Vermicelli
  • 200 g vermicelli noodles broken into 2-inch / 5 cm pieces
  • 3 tbsp ghee (or unsalted butter)
  • 3 tbsp granulated sugar
  • 1/2 tsp ground cardamom
  • 1/4 tsp saffron threads soaked in 2 tbsp warm water
  • 1 tbsp rosewater
  • 300 ml water
  • 1 pinch salt
Omelet Topping
  • 3 eggs large
  • 1/4 tsp salt
  • 1 pinch black pepper
  • 1 tbsp ghee or neutral oil for frying
Garnish
  • 2 tbsp crushed pistachios optional

Method
 

Prep
  1. Soak the saffron threads in 2 tbsp warm water and set aside for at least 5 minutes to release color and aroma.
  2. Break the vermicelli into 2-inch / 5 cm pieces if it isn't pre-broken.
Cook the Sweet Vermicelli
  1. Melt the ghee in a 10-inch / 25 cm nonstick skillet over medium heat. Add the vermicelli and toast, stirring often, for 2 to 3 minutes until golden and fragrant.
  2. Pour in the water, sugar, cardamom, saffron water, and a pinch of salt. Stir to combine.
  3. Bring to a simmer, then lower the heat and cook uncovered for 5 to 7 minutes, stirring occasionally, until the vermicelli is tender and most of the liquid is absorbed.
  4. Remove from heat and stir in the rosewater. Cover to keep warm while you make the omelet.
Make the Omelet
  1. Whisk the eggs with salt and pepper in a mixing bowl until just combined.
  2. Heat the ghee or oil in an 8-inch / 20 cm nonstick skillet over medium-low heat. Pour in the eggs and tilt the pan to spread them thin.
  3. Cook for 2 to 3 minutes until the top is fully set with no runny egg visible, flip carefully, and cook the other side for 30 seconds.
  4. Transfer the omelet to a cutting board and slice into thin strips.
Serve
  1. Spoon the sweet vermicelli onto plates, top with the omelet strips, and scatter with crushed pistachios.

Notes

  • Soak saffron for at least 5 minutes before adding, more time deepens the color.
  • Don't rush the vermicelli simmer, or it stays too wet and gummy.
  • Cook the omelet on medium-low so it doesn't brown or turn tough.
  • Slice the omelet just before plating so the strips stay light.