Entree: United Arab Emirates – Northern Culinary Region – بلاليط ➤ Balaleet (Sweet saffron- and cardamom‑spiced vermicelli often served with a savory egg omelette)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 5 min

Total 30 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 6 oz fine vermicelli or seviyan
- 3 tbsp (45 ml) ghee or clarified butter
- 3 tbsp granulated sugar
- 1/4 tsp saffron threads, crushed
- 2 tbsp (30 ml) hot water (for saffron)
- 1/2 tsp ground cardamom or 6 green cardamom pods, crushed
- 1 tbsp (15 ml) rosewater or orange blossom water
- 1/4 cup slivered almonds or pistachios, toasted
- 3 large eggs, approx. 5.3 oz total
- 1 tbsp (15 ml) vegetable oil or additional ghee for omelette
- Pinch of fine salt
- Optional: 1 tbsp golden raisins or chopped dates

Show original ingredient measurements

- 6 oz (170 g) fine vermicelli or seviyan
- 3 tbsp (45 ml) ghee or clarified butter
- 3 tbsp (45 g) granulated sugar
- 1/4 tsp (0.5 g) saffron threads, crushed
- 2 tbsp (30 ml) hot water (for saffron)
- 1/2 tsp (1 g) ground cardamom or 6 green cardamom pods, crushed
- 1 tbsp (15 ml) rosewater or orange blossom water
- 1/4 cup (30 g) slivered almonds or pistachios, toasted
- 3 large eggs, approx. 5.3 oz (150 g) total
- 1 tbsp (15 ml) vegetable oil or additional ghee for omelette
- Pinch of fine salt
- Optional: 1 tbsp (15 g) golden raisins or chopped dates

Instructions

1. Lightly toast the vermicelli in a dry skillet over medium heat, stirring constantly, until golden brown, 2–4 minutes; remove from heat.
2. Crush the saffron threads and steep them in 2 tbsp (30 ml) hot water for 5 minutes to release color and aroma.
3. In a medium saucepan, melt 2 tbsp (30 ml) ghee over medium heat. Add the toasted vermicelli and stir to coat.
4. Add 1 1/2 cups (360 ml) water and the sugar to the pan, bring to a simmer, cover, and cook gently until the vermicelli is tender and liquid is absorbed, about 6–8 minutes.
5. Stir in the saffron water, crushed cardamom, rosewater, and the remaining 1 tbsp (15 ml) ghee. Adjust sweetness and salt to taste. Fold in raisins or dates if using. Keep warm.
6. Beat the eggs with a pinch of salt until combined. Heat 1 tbsp (15 ml) oil or ghee in a small nonstick skillet over medium-low heat.
7. Pour the eggs into the skillet and cook gently into a thin omelette, folding once if desired, until just set but still tender, 1–2 minutes per side.
8. To serve, mound the sweet vermicelli on plates and top with the omelette or place omelette alongside. Scatter toasted nuts over the top for texture and garnish with an extra few drops of rosewater if desired.