First and importantly, add saffron in a small bowl of rose water OR water and leave it to dilute for 15-20 mins to make sure the saffron flavor is strong when adding.

In a pot, add water on high heat until it boils, add the vermicelli and cook for just 3 minutes (test how soft it is to make sure its done). Drain vermicelli in a colander making sure all the water is drained

In the same pot, put back the vermicelli and add cooking oil and with no heat on, add cardamom, sugar and the diluted saffron water, turn low heat on and mix until sugar is dissolved.

Cover the pot with very low heat for the balaleet to cook with steam more for about 10 minutes making sure it does not stick to the bottom

Serve vermicelli with omelette on top and enjoy together