persian fresh herb and egg casserole
My brother-in-law's mother made this one time when we were all visiting and I couldn't get over the taste. Mak had to translate the recipe from Farsi to English so I could have it. I am so glad that he did.
prep time
cook time
method
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yield
4-6 serving(s)
Ingredients
- 6 large eggs
- 1 teaspoon baking powder
- 1 tablespoon all purpose flour
- 1 teaspoon advieh-see note
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, peeled and crushed
- 1 cup green onions, finely sliced
- 1 cup parsley leaves, finely chopped
- 1 cup coriander leaves (cilantro), finely chopped
- 1 cup dill weed, finely chopped
- 1 tablespoon fenugreek, optional
- 2 tablespoons dried barberries, optional (found in middle eastern markets)
- 3 tablespoons butter, unsalted, melted
How To Make persian fresh herb and egg casserole
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Step 1Preheat the oven to 350 degrees. 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.
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Step 2Place 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.
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Step 3The 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. My Ab Duq Khiar Dip (Yogurt Dip)is posted.
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Step 4ADIVEH:1/2 teaspoon cumin, 1/4 teaspoon cinnamon, and 1/4 teaspoon cardamom
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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