In a heavy sauce pan, over medium high heat, dissolve the sugar in water. Bring to a boil.

Add lemon juice and saffron and boil for 10 minutes.

Cool and strain into 10 inch pie plate. Set aside.

Mix the finely chopped pistachio nuts and ground cardamom. Set aside.

Break eggs into a casserole dish. Add salt and lightly beat the eggs with a fork until yolks and whites are thoroughly combined. Do not over beat as the eggs must not be foamy.

Heat oil in a fry pan to 375°F.

Hold dish with eggs in one hand next to the pan of oil and slightly above it. Put hand into egg, palm down, so that the egg covers back of hand. Lift out hand, curling fingers slightly inwards, then open out over hot oil, fingers pointing down. Move your hand across surface of oil so that egg falls in streams from fingertips to make strands.

Repeat until about an eighth of the egg is used. There should be a closely meshed layer of egg strands. Work quickly so that the last of egg is added not long after the first.

Take a spatula or a skewer and slide under bubbling omelet, lift up and turn over to lightly brown other side. The first side will be bubbly, the underside somewhat smoother. When golden brown lift out with the skewer or spatula and drain over pan.

Place omelet flat in the syrup, spoon syrup over the top and lift out with the skewer onto baking sheet. Roll up with bubbly side inwards. The finished roll should be about 1 1/4 inches in diameter. Put to one side and sprinkle with nuts.

Repeat with remaining egg, making 7 to 8 rolls in all. When cool, cut kabobs into 1 1/2 to 2 inch pieces and serve.

These keep well in a sealed container in a cool place.