Recipe by Um Safia
I do have another recipe for Seviyan posted, but that is a creamier more dessert like dish. I prefer this one as it is not as sweet & is brilliant for Suhor (the meal before dawn). Seviyan is the name of the toasted vermicelli used to make sweets aswell as savoury dishes in countries such as Pakistan & India. It is eaten throughout the year but comes into it's own during Ramadan. You can buy Seviyan / toasted vermicelli at most Asian stores & you can find it in the international isle of the larger supermarkets. Otherwise you can toast your own fine vermicelli in the oven! The fruit & nuts I refer to is the tropical dried fruit & nut mix you buy which typically has coconut, papaya, pineapple, banana, raisins & peanuts. If you don't want to use this then you can use slivered almonds & roughly chopped pistachios instead.
Top Review by COOKGIRl
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.
- 200 g toasted vermicelli (Seviyan)
- 1⁄4 cup sugar
- 1⁄2 cup pre packaged mixed nuts and dried fruit
- 2 teaspoons ground cardamom
- 2 tablespoons rose water
- 1 tablespoon ghee
- 1 pinch saffron
Directions See How It's Made
- Break the vermicelli in half. Place the ghee, rose water, sugar, cardamom & saffron in a large pan. Heat through gently then add the vermicelli.
- Mix very well to coat thoroughly & to break up a little. Cook on as low heat as possible for approx 25-30 minutes or until the vermicelli is glossy & has absorbed everything.
- At this point, stir in the mixed fruit & nuts. Serve.