Ingredients

• 2 tablespoons (30 milliliters) rose water
• Pinch saffron
• 6 tablespoons (85 grams) ghee (divided)
• 8 ounces (250 grams) vermicelli noodles (divided)
• 1/3 cup (65 grams) granulated sugar
• 1 teaspoon ground cardamom
• 1/4 teaspoon salt
• Pinch freshly ground black pepper
• 4 large eggs
• 1/4 teaspoon salt
• Pinch freshly ground black pepper

Directions

• In a small bowl, sprinkle a large pinch of saffron over the rose water. Set aside.
• In a large pot, place 2 tablespoons ghee and place over medium heat.
• Once hot, add half of the vermicelli noodles and cook, stirring constantly, until golden brown, about 5 minutes.
• Fill the pot halfway with hot water and increase heat to medium high. Add the remaining vermicelli and cook, stirring often, until nearly al dente, not quite tender. Do not overcook. Drain and set aside.
• Place the pot back over medium heat and add another 2 tablespoons of ghee. Stir in the sugar, cardamom, salt, black pepper, and set aside rose water with the saffron. Cook, stirring often, until the sugar has dissolved.
• Stir in the cooked vermicelli noodles, tossing to coat in the spices and sugar.
• Decrease heat to the lowest setting. Wrap the lid with a dishtowel or cloth and cover the pot tightly. Cook, stirring occasionally, for 10 minutes. Remove from heat.
• In a large bowl, beat together the eggs, salt, and black pepper.
• In a frying pan, add 1 tablespoon ghee and place over medium low heat. Once thoroughly heated, pour in half the beaten egg mixture to form a thin layer. Cook, without disturbing until the bottom is set.
• Flip carefully and cook the other side just until the moisture has disappeared. Immediately remove from heat and repeat with remaining egg mixture, greasing the pan with the final tablespoon of ghee.
• Divide the spiced vermicelli among two serving platters and top each with an egg omelet. Serve immediately or at room temperature.

Notes

• 1-7-26 Full Recipe

Photos