Sweet saffron vermicelli with omelette (Balaleet)

1. Soak the saffron in 2 tbsp hot water together with the rose water; grind the cardamom finely in a mortar.

2. Bring the water to the boil in a pan and cook the vermicelli for 3-4 minutes, then drain.

3. In the same pan melt two thirds of the butter, add the noodles, sugar, cardamom and saffron rose water and stir over low heat for 3-4 minutes until the sugar has melted and the noodles turn golden yellow.

4. Meanwhile beat the eggs with a pinch of salt.

5. Fry a thin omelette in the remaining butter in a frying pan and leave it whole.

6. Pile the warm sweet noodles onto a plate, lay the omelette on top and serve immediately.

Tip: Balaleet is a favourite weekend and festive breakfast in the Gulf states (Emirates, Qatar, Bahrain): the sweet, fragrant noodles and the savoury omelette make a surprisingly harmonious pair. If you have no rose water, it's also delicious with a little orange blossom water or just saffron and cardamom.