Single Saffron Cardamom Balaleet

Soak all the crushed saffron in 10 ml hot water for 10 minutes. Bring the remaining 500 ml water to a boil. Have a fine strainer ready so the cooked vermicelli can be drained immediately.

Toast half the dry vermicelli in a dry saucepan over medium heat for 2-3 minutes, stirring until light golden. Add the remaining vermicelli and the 500 ml boiling water carefully. Boil just to the al dente time on the package, stirring to separate the strands; they should be flexible with a slight bite, not mushy. Drain immediately and discard the cooking water.

Return the empty saucepan to the lowest heat. Melt 5 g butter with all the sugar and cardamom, then add all the drained vermicelli and every drop of the saffron infusion. Toss gently, cover and cook over the lowest heat for 10-15 minutes, stirring gently once or twice, until the small amount of liquid is absorbed and the noodles are tender and separate. Keep the heat low to prevent scorching.

Meanwhile, beat the whole egg with a little salt and black pepper; do not add sugar. Melt the remaining 2 g butter in a small nonstick skillet over medium-low heat. Pour in all the egg as one thin layer, cook for 2-3 minutes, then turn carefully and cook the other side for 1 minute, until fully set with no liquid egg.

Transfer all the sweet vermicelli to one small warm plate. Lay the entire thin omelet over the noodles, folding it once if needed. Serve immediately as one breakfast, eating the savory egg and sweet noodles together. No nuts, raisins, fruit, extra syrup or side dish is included.