Ingredients
4 strands of saffron, crushed
1 TBS hot water
1 small leek, rinsed & chopped
1 cup chopped parsley, American, packed (approx. 1 bunch)
1/4 cup chopped cilantro, fresh, packed
1/4 cup chopped dill, fresh, packed
1/2 cup chopped spinach, fresh, packed
2 tsp fenugreek, dried
1/4 cup walnuts, chopped
2 TBS barberries, *
1 TBS all-purpose flour
1/2 tsp baking soda
2 TBS vegetable oil
1 tsp salt
1/4 tsp black pepper, ground
8 eggs, large
Preparation
Preheat oven to 350ºF and adjust rack to upper-middle position.
In a small bowl combine: 4 strands of saffron , crushed 1 TBS hot water In a large bowl stir together: 1 small leek , rinsed & chopped 1 cup chopped parsley, American , packed (approx. 1 bunch) 1/4 cup chopped cilantro, fresh , packed 1/4 cup chopped dill, fresh , packed 1/2 cup chopped spinach, fresh , packed 2 tsp fenugreek, dried 1/4 cup walnuts , chopped 2 TBS barberries , * 1 TBS all-purpose flour 1/2 tsp baking soda 2 TBS vegetable oil 1 tsp salt 1/4 tsp black pepper, ground
In a separate bowl, whisk together with the saffron mix: 8 eggs, large
Mix in eggs with the vegetable mix.
Spray 9-inch ceramic pie dish with cooking spray. Pour egg mixture into prepared pie dish. Bake for 40 minutes, until a toothpick stuck in the center comes out clean.
Let it cool for 15 minutes prior to serving. Or cool completely and serve at room temperature.
