Entree: United Arab Emirates – National Cuisine – بلاليط ➤ Balaleet (Sweet saffron- and cardamom-scented vermicelli served with lightly spiced scrambled eggs)

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 10 min

Cook 15 min

Additional 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) thin vermicelli noodles
- 3 tbsp (45 g) ghee or unsalted butter
- 1/4 cup (50 g) granulated sugar
- 1/8 tsp (0.5 g) saffron threads
- 8 green cardamom pods, lightly crushed (approx. 0.071 oz (2 g))
- 1 tbsp (15 ml) rose water
- 2 cups (480 ml) water
- 1/4 tsp (1.5 g) fine salt
- 2 tbsp (30 g) slivered almonds, toasted
- 2 tbsp (30 g) pistachios, chopped, toasted
- 4 large eggs, approx. 1 3/4 oz (50 g) each (7 oz (200 g) total)
- 1 tbsp (15 ml) ghee or butter for eggs
- 1 tbsp (15 ml) milk (optional, for creamier eggs)
- 1/8 tsp (0.5 g) ground cardamom (for eggs)
- Pinch of fine salt and 1/8 tsp (0.5 g) freshly ground black pepper (for eggs)

Show original ingredient measurements

- 8 oz (225 g) thin vermicelli noodles
- 3 tbsp (45 g) ghee or unsalted butter
- 1/4 cup (50 g) granulated sugar
- 1/8 tsp (0.5 g) saffron threads
- 8 green cardamom pods, lightly crushed (approx. 2 g)
- 1 tbsp (15 ml) rose water
- 2 cups (480 ml) water
- 1/4 tsp (1.5 g) fine salt
- 2 tbsp (30 g) slivered almonds, toasted
- 2 tbsp (30 g) pistachios, chopped, toasted
- 4 large eggs, approx. 50 g each (200 g total)
- 1 tbsp (15 ml) ghee or butter for eggs
- 1 tbsp (15 ml) milk (optional, for creamier eggs)
- 1/8 tsp (0.5 g) ground cardamom (for eggs)
- Pinch of fine salt and 1/8 tsp (0.5 g) freshly ground black pepper (for eggs)

Instructions

1. Infuse saffron: warm 2 tbsp (30 ml) of the water and pour over saffron threads; let steep 5–10 minutes.
2. Toast and break vermicelli: in a dry skillet over medium heat, toast the vermicelli, stirring, until lightly golden (about 3–4 minutes). Transfer to a plate.
3. Cook sweet vermicelli: in a medium saucepan, melt 3 tbsp (45 g) ghee over medium heat. Add the crushed cardamom pods and toasted vermicelli; stir to coat. Add 2 cups (480 ml) water, the saffron infusion, sugar, rose water, and 1/4 tsp (1.5 g) salt. Bring to a simmer, cover, and cook on low until the vermicelli is tender and liquid is mostly absorbed, about 6–8 minutes. Fluff gently with a fork.
4. Prepare eggs: while vermicelli cooks, whisk together 4 large eggs, 1 tbsp (15 ml) milk (if using), 1/8 tsp (0.5 g) ground cardamom, pinch of salt and 1/8 tsp (0.5 g) pepper.
5. Make spiced scrambled eggs: heat 1 tbsp (15 ml) ghee or butter in a nonstick skillet over medium-low. Pour in eggs and cook gently, stirring slowly until soft curds form but eggs remain moist. Remove from heat.
6. Plate and garnish: divide sweet vermicelli among 4 plates, top or serve alongside the spiced scrambled eggs. Sprinkle with toasted slivered almonds and chopped pistachios. Serve warm.