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Ingredients
6 large eggs
1 teaspoon baking powder
1 tablespoon flour
1 teaspoon Persian allspice (advieh; see note) -- or ½ teaspoon cumin,
¼ teaspoon cinnamon, and ¼ teaspoon cardamom
1 teaspoon salt
¼ teaspoon freshly ground pepper
2 cloves garlic, peeled and crushed
1 cup finely chopped scallions
1 cup finely chopped parsley leaves
1 cup finely chopped fresh coriander leaves
1 cup snipped fresh dill
1 tablespoon dried fenugreek (optional)
2 tablespoons dried barberries (sour berries in Middle Eastern grocery stores), optional
3 tablespoons unsalted melted butter
Nutritional analysis per serving
4 grams carbs; 151 milligrams cholesterol; 112 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 1 gram fiber; 168 milligrams sodium; 6 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
In a large bowl, beat the eggs well and add the baking powder, flour, allspice, salt and pepper. Fold in the garlic, scallions, parsley, coriander, dill, fenugreek and barberries. Adjust seasoning to taste.
- Step 3
Place 2 tablespoons of the melted butter into an 8-inch-square baking dish. Pour in egg and herb mixture. Bake, uncovered, for 20 minutes. Brush with the remaining melted butter, and return to the oven about 5 minutes or until golden brown.
- Step 4
The casserole may be served from the baking dish or inverted onto a serving platter by loosening the edges with a knife. Cut into 2- inch squares. Serve with cucumber-yogurt sauce (see below).
Ms. Batmanglij's advieh combination can be bought, along with her cookbooks, through Mage Publishers, 1032 29th Street NW, Washington 20007; (800) 962-0922.
Private Notes
Comments
I made this and followed the basic recipe but substituted like crazy cause I didn’t have most ingredients. I can’t eat parsley so used a loose cup of fresh basil, added 1/4 cup of shredded carrot, did use about 1/2 t of dried cumin, used regular allspice. I didn’t have the last ingredients. After pouring the mixture into the pan i sprinkled about 1/8 c of feta i had and baked. It turned out perfectly and is a yummyMideastern, healthy change of pace i was looking for. Will do again!