Note: Instead of pistachio nuts, walnuts may be used if desired.
Dissolve sugar in water in heavy pan over medium heat. Bring to the boil, add lemon juice and saffron and boil for 10 minutes. Cool and strain into a 25 cm (10 inch) pie plate. Set aside.
Break eggs into a casserole dish about 20 cm (8 inches) in diameter. The size and flat base are important. Add salt and mix eggs with fork until yolks and whites are thoroughly combined - do not beat as eggs must not be foamy.
Heat oil in an electric fry pan to 190 C (375 F) or in a 25 cm (10 inch) fry pan placed on a thermostatically controlled hot plate or burner.
Have ready nearby a long skewer, the plate of syrup, a baking sheet and the nuts mixed with the cardamom. A bowl of water and a cloth for drying hands are also necessary.
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 egg covers back of hand. Lift out hand, curling fingers slightly inwards, then open out over hot oil, fingers pointing down. Move hand across surface of oil so that egg falls in streams from fingertips.
Dip hand in egg again and make more strands across those already in pan. Repeat 3 to 4 times until about an eighth of the egg is used.
There should be a closely meshed layer of egg strands about 20 cm (8 inches) across. Work quickly so that the last lot of egg is added not long after the first lot.
Rinse hands quickly and dry. Take 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 skewer and drain over pan.
Place omelet flat in the syrup, spoon syrup over the top and lift out with skewer onto baking sheet. Roll up with bubbly side inwards.
Finished roll should be about 3 cm (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. Though depth of egg diminishes, you will become so adept that somehow you will get it in the pan in fine strands.
When cool, cut kabobs into 4-5 cm (1 1/2 to 2 inch pieces and serve. These keep well in a sealed container in a cool place.
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