Adapted from
Moro East (Ebury) by Sam and Sam Clark
The original recipe said to use “broken up vermicelli nests”, so you can use them, or any very fine strands of pasta. I’m not a fan of rosewater so I used orange flower water, which I buy at the Arab market. If you can’t get either, a dash of vanilla would be a good substitute or a dab of
orange oil.
In addition to the chopped pistachios the original recipe called for, I topped the puddings with plumped sour cherries, which I made by putting dried sour cherries in a small saucepan, covering them with water, and heating them until the liquid boiled then left them covered, off the heat, until plump. I strained out the liquid then reduced it with a generous spoonful of honey until syrupy.