Saffron Balaleet (sweet vermicelli)

Name: Saffron Balaleet (sweet vermicelli)
Total time: 40 min
Yield: 6
Cuisine: Emirati
Ingredients: 250 g thin vermicelli noodles; 2 tbsp oil; ¼ cup ghee (samn), or 2 tbsp butter plus 2 tbsp oil; ⅔ cup sugar; 2 tsp ground cardamom; 2 generous pinches of saffron soaked in ¼ cup rose water; A third pinch of saffron to garnish (optional); Chopped almonds or pistachios to garnish (optional)

Recipe No.: E-60

Emirati40 minServes 6

Balaleet is sweet vermicelli scented with cardamom, saffron and rose water, one of the best-known Emirati breakfast dishes and a regular on Eid mornings. Saffron has a special place in it, giving the dish its golden colour and distinctive aroma.

Ingredients for Saffron Balaleet

250 gthin vermicelli noodles
2 tbspoil
¼ cupghee (samn), or 2 tbsp butter plus 2 tbsp oil
⅔ cupsugar
2 tspground cardamom
2generous pinches of saffron soaked in ¼ cup rose water
A third pinch of saffron to garnish (optional)
Chopped almonds or pistachios to garnish (optional)

Method

Bring a pot of water to a boil. In a wide pan heat the oil and fry the vermicelli, stirring constantly, until a deep golden brown without burning.
Add the browned vermicelli to the boiling water, cook 3 to 4 minutes, drain well and return to the pot.
In another pot heat the ghee, add the sugar, cardamom and the saffron rose water and cook until the sugar melts.
Pour the syrup over the vermicelli, toss gently and cover to keep warm.
Spoon the vermicelli onto a serving dish, garnish with saffron threads and nuts and serve warm with Arabic coffee; an omelette can be served alongside.

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