Qatari Balaleet with Eggs

Ingredients

• 4 oz vermicelli noodles
• 1 tbsp butter
• 1 tbsp sugar
• 1/4 tsp ground cardamom
• pinch saffron threads
• 2 tbsp hot water
• 2 tbsp raisins
• 3 large eggs
• 1 tbsp milk
• 2 tbsp chopped pistachios
• 1/4 tsp kosher salt
• 1 tsp oil

Steps

1. Cook vermicelli in boiling water until just tender, then drain.
2. Melt butter in a skillet, add vermicelli, sugar, cardamom, saffron water, raisins, and a pinch of salt; toss until glossy.
3. Whisk eggs with milk and the remaining salt.
4. Cook the eggs in oil as a thin omelet until fully set, then fold.
5. Divide vermicelli between two plates, top with omelet, and scatter pistachios.

Allergen note: Contains egg, milk, wheat, and tree nuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.