Crush the vermicelli into small pieces and keep aside.
S2. Soak the saffron strands in the rose water in a small bowl for 10 minutes.
In a deep pan, heat the oil and fry the vermicelli until golden color, stir constantly to not burn the vermicelli. Drain the pasta well from oil and set aside.
In a pot bring water to boil then add the fried vermicelli and keep boiling for 4-5 minutes or to soften a little bit, drain well.
Put the butter in a deep pan with cardamom, sugar and rose water saffron mixture, mix and heat until sugar is dissolved for about 6 to 8 minutes.
Add the soften vermicelli to the pan, mix and cook for an additional 2 minutes then transfer into the serving dish.
Heat 3 tablespoons vegetable oil in a separate pan to fry the beaten eggs to make a nice round omelet without stirring.
Roll the eggs or cut them and place them on top of vermicelli and serve warm or cold as desired.