Dissolve the saffron into the rosewater and set aside to steep for 10 minutes or until ready to use in the recipe.
Heat 2 tbsp of the vegetable oil over medium high heat in a large, deep skillet, then add half the vermicelli noodles. Toast on both sides until golden brown, then add the remaining vermicelli.
Pour boiling water on top, enough to just submerge the noodles, and boil for 4-5 minutes until cooked al dente or according to vermicelli package instructions.
Drain the noodles over a colander, wipe out the skillet, and add the butter and remaining 1 tbsp of vegetable oil over medium high heat. Once hot and bubbling, add the vermicelli back in, along with the sugar, turmeric, cardamom, black pepper, and rosewater saffron mix. Reduce heat to medium, and stir for a few minutes until sugar is dissolved and noodles have dried out a little. Meanwhile, prepare the eggs.