Instructions

1. Soaking the saffron

   Soak saffron threads in two tablespoons of warm rose water and set aside until it develops a strong color and flavor. · 5 min
2. Boiling the vermicelli

   Boil a generous amount of water in a pot, then add the vermicelli and let it boil for only two to three minutes until parboiled, without becoming mushy. · 3 min
3. Draining the vermicelli

   Drain the vermicelli immediately from the hot water and rinse with a little cold water to completely stop the cooking process. · 1 min
4. Sweetening the vermicelli

   Return the vermicelli to the pot over very low heat, add the sugar, ghee, ground cardamom, and the rose water-saffron mixture, gently stir until the sugar dissolves and the flavors combine, then cover the pot and let it steam and absorb the flavors. · 8 min
5. Preparing the egg omelet

   In a small bowl, whisk the eggs with a pinch of salt and black pepper. Heat a skillet greased with a tablespoon of oil and pour the eggs to form a thin omelet, flip until cooked through on both sides with a golden color. · 3 min
6. Serving

   Spoon the hot vermicelli onto a serving platter, place the golden egg omelet whole on top or slice it as desired, and serve immediately. · 1 min

Nutrition / serving

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