👨‍🍳 조리법

1. 1

   In a saucepan, bring the 4 cups of water to a boil. Add the crushed cardamom pods and cook for 2 minutes.

   ⏱️ 2 minutes
2. 2

   Add the vermicelli noodles to the boiling water. Cook until softened, about 5-7 minutes. Drain the vermicelli, discarding the cardamom pods.

   ⏱️ 5-7 minutes
3. 3

   Return the drained vermicelli to the saucepan. Add the sugar, saffron (with its soaking liquid), rose water, and butter. Stir over low heat until the butter is melted and the sugar is dissolved, and the vermicelli is well coated and fragrant.

4. 4

   While the vermicelli is cooking, prepare the omelet. In a bowl, whisk the eggs with a pinch of salt until well combined.

5. 5

   Heat a lightly oiled non-stick skillet over medium heat. Pour in the egg mixture and cook until the edges are set and the center is almost cooked through, forming a thin omelet.

   ⏱️ 3-4 minutes
6. 6

   Carefully slide the omelet onto a plate. Once slightly cooled, cut it into thin strips or desired shapes.

7. 7

   Serve the warm balaleet on plates, topped with the prepared omelet strips. Garnish with chopped pistachios if desired.