Saffron and cardamom vermicelli with fried egg (baalaaloot) from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan

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Notes about this recipe

  • tges on March 14, 2026

    Despite never having, I was having a huge craving for this (I think it was brought on by watching a Rasoulef film set in the Persian Gulf) and luckily had all the ingredients so set to work at 11pm. It ended up being as tasty as I imagined it would be, and can see why it's so popular. The sweet vermicelli noodles goes very well with the fried egg, and as I have quite a few variations of this recipe among my Persian cookbooks, I would say Khan's is the most appetising and full-flavoured.

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