Entree: Bahrain – بلاليط ➤ Balaleet (Sweet saffron- and cardamom-scented vermicelli served with savory spiced eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 oz (170 g) thin vermicelli (angel hair style)
- 3 tbsp (45 ml) ghee or unsalted butter, divided
- 1/3 cup (67 g) granulated sugar
- 1 tsp (5 ml) ground cardamom or 6 crushed green cardamom pods
- Pinch saffron threads, soaked in 2 tbsp (30 ml) warm milk
- 1/2 tsp (2.5 ml) rose water (optional)
- 1 1/2 cups (360 ml) water
- 4 large eggs, approx. 7 oz (200 g) total (about 1 3/4 oz (50 g) each)
- 1 tbsp (15 ml) ghee or butter for eggs
- Pinch salt (for eggs and vermicelli as needed)
- Freshly ground black pepper, a pinch for the eggs
- 2 tbsp (30 g) chopped pistachios or toasted almonds for garnish
- 2 tbsp (30 g) raisins or chopped dates (optional)
- Fried thin onion strips (optional garnish)

Show original ingredient measurements

- 6 oz (170 g) thin vermicelli (angel hair style)
- 3 tbsp (45 ml) ghee or unsalted butter, divided
- 1/3 cup (67 g) granulated sugar
- 1 tsp (5 ml) ground cardamom or 6 crushed green cardamom pods
- Pinch saffron threads, soaked in 2 tbsp (30 ml) warm milk
- 1/2 tsp (2.5 ml) rose water (optional)
- 1 1/2 cups (360 ml) water
- 4 large eggs, approx. 200 g total (about 50 g each)
- 1 tbsp (15 ml) ghee or butter for eggs
- Pinch salt (for eggs and vermicelli as needed)
- Freshly ground black pepper, a pinch for the eggs
- 2 tbsp (30 g) chopped pistachios or toasted almonds for garnish
- 2 tbsp (30 g) raisins or chopped dates (optional)
- Fried thin onion strips (optional garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Break the vermicelli into shorter lengths. In a large skillet or saucepan over medium heat, melt 1 tbsp (15 ml) ghee and add the vermicelli. Toast, stirring frequently, until the vermicelli turns golden brown and fragrant, about 4–6 minutes.
2. Add 1 1/2 cups (360 ml) water, granulated sugar, cardamom, soaked saffron with its milk, and raisins or dates if using. Bring to a gentle simmer, stirring to dissolve sugar. Reduce heat to low, cover, and cook until the vermicelli is tender and most liquid is absorbed, about 6–8 minutes. If mixture seems too dry, add up to 2 tbsp (30 ml) more water.
3. Stir in remaining 2 tbsp (30 ml) ghee and rose water if using. Taste and adjust sweetness or cardamom. Keep warm covered.
4. In a separate bowl, beat the eggs with a pinch of salt and a little black pepper. Heat 1 tbsp (15 ml) ghee in a nonstick skillet over medium-low heat. Pour in eggs and cook gently, stirring occasionally, until just set and still moist — do not overcook. Season to taste.
5. To serve, spread the sweet vermicelli on a platter or individual plates, top with portions of the soft spiced eggs. Garnish with chopped pistachios or toasted almonds and optional fried onions. Serve warm.

1. Break the vermicelli into shorter lengths. In a large skillet or saucepan over medium heat, melt 1 tbsp ghee and add the vermicelli. Toast, stirring frequently, until the vermicelli turns golden brown and fragrant, about 4–6 minutes.
2. Add 1 1/2 cups (360 ml) water, granulated sugar, cardamom, soaked saffron with its milk, and raisins or dates if using. Bring to a gentle simmer, stirring to dissolve sugar. Reduce heat to low, cover, and cook until the vermicelli is tender and most liquid is absorbed, about 6–8 minutes. If mixture seems too dry, add up to 2 tbsp (30 ml) more water.
3. Stir in remaining 2 tbsp (30 ml) ghee and rose water if using. Taste and adjust sweetness or cardamom. Keep warm covered.
4. In a separate bowl, beat the eggs with a pinch of salt and a little black pepper. Heat 1 tbsp (15 ml) ghee in a nonstick skillet over medium-low heat. Pour in eggs and cook gently, stirring occasionally, until just set and still moist — do not overcook. Season to taste.
5. To serve, spread the sweet vermicelli on a platter or individual plates, top with portions of the soft spiced eggs. Garnish with chopped pistachios or toasted almonds and optional fried onions. Serve warm.