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Persian

Balaleet

The Gulf's classic sweet-and-savoury breakfast: saffron and cardamom vermicelli scented with rose water, crowned with a thin, plain omelette. The contrast of sugary noodles and salty egg is the whole point.

BreakfastVegetarianUnder 30 min
30 min10 prep · 20 cookEasy732 kcalper serving
Balaleet

Method

  1. Crumble 0.1 g of saffron threads into a small bowl, add 1 tsp of rose water and a splash of hot water, and leave to steep for 10 minutes until the liquid is deep orange.
  2. Bring a small pan of lightly salted water to a rolling boil and cook 80 g of broken vermicelli for 3 minutes, until just tender with no chalky centre. Drain well in a sieve and shake dry — do not rinse.
  3. Wipe the pan dry and set it over low heat. Melt 2 tsp of the ghee, then stir in 25 g of sugar and 2 crushed cardamom pods and cook for about 1 minute, stirring, until the sugar has dissolved into a loose syrup that just bubbles at the edges. Do not let it colour.

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Per serving

732kcal
17gprotein
99gcarbs
30gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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