1 cup spring onions (green parts only)
1 cup parsley
1 cup coriander
1 cup dill
1/4 cup fenugreek leaves (dried)
2 cloves garlic, crushed
1 teaspoon advieh (Persian allspice)
1 tsp baking powder
2 tbsps fine flour
3 tablespoons dried barberries (optional, wash and drain before using)
100 grs ghee (clarified butter)
1 tsp salt
Preheat oven to 180 degrees. While it is heating up, put ghee in an oven-proof dish, about 25×15 cms, until melted, reserve 1/4 of it. Soak the dried fenugreek leaves in lukewarm water for 15 minutes, remove and drain in a sieve. Finely chop the herbs including the thinner stalks. Break eggs into a bowl, add baking powder, flour, advieh, garlic, salt and pepper, beat with a whisk until smooth, mix with the herbs and pour into the oven-proof dish. Bake for 15 minutes, pour remaining ghee over the top, spreading it evenly. Return to the oven for another 20-30 minutes. It should be set and have a slightly golden crust.
Cut into small pieces and serve with flat bread and cucumber yogurt.
source: New Food of Life – Najmieh Batmanglij