Boil the water in a large pot, add rice vermicelli and cook for 3 minutes
Drain and transfer to a large bowl.
Add the sugar and carefully toss until sugar has dissolved completely.
Add the rosewater, saffron and cardamom powder and mix gently.
Cover the pot with a lid wrapped in a tea towel. This will absorb the excess liquid while the mixture is kept warm.
Heat the butter in a pan over a medium heat and fry the onion until lightly coloured.
Add the curry powder and salt.
Add the eggs and gently stir until they are cooked. Place the egg mixture over the noodles.
Top with roasted almonds and raisins.