Although I loved the flavors in this recipe (all my favorite ingredients), there was just
not enough moisture to cook the vermicelli to a soft consistency. First I browned the pasta
in butter, added water and cooked until the pasta was done. Then I stirred in the rose water and some dried dates. To serve: a splash of cream, slivered almonds, and the dates on top. The pasta only needed to cook about 10-15 minutes. Reviewed for NA*ME Explores OMAN.
I must rerate. As I thought upon not adding additional liquid to the vermicelli (rice based) which I found in the Asian section of a supermarket but which I had to toast myself under a broiler, the seviyan never became soft. So I kept adding rose water (Iranian is of best quality) and eventually had to add regular water until it was a soft texture, and I did wait the 30 minutes. It was a nice flavour but if I make this again I will precook the vermicelli in boiling water for a couple minutes before adding it to the rose water - butter mixture which I had tried before and which worked fine. I use slivered almonds, roughly chopped pistachios and yellow and black raisins. I also made another version with yellow raisins and orange flower water and even though I adore orange flower water in sweets I did prefer the rose water version here.