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Fava Bean and Saffron Frittata

Serves: Makes 6 servings

Ingredients:

  • 1 lb / 500 g fava beans, fresh or frozen
  • 5 tbsp / 75 ml boiling water
  • 2 tbsp superfine sugar
  • 5 tbsp / 45 g dried barberries
  • 3 tbsp heavy cream
  • ¼ tsp saffron threads
  • 2 tbsp cold water
  • 5 tbsp olive oil
  • 2 medium onions, finely chopped
  • 4 cloves garlic, crushed
  • 7 large free-range eggs
  • 1 tbsp all-purpose flour
  • ½ tsp baking powder
  • 1 cup / 30 g dill, chopped
  • ½ cup / 15 g mint, chopped
  • Salt and freshly ground black pepper


Procedures:

This frittata-like dish is characteristic of the Iranian Jewish cuisine. Barberries, another typical ingredient, are tiny sharp berries. Look for them online or in specialty Middle Eastern and Iranian shops; otherwise, substitute chopped dried sour cherries. Serve this as a starter with Yogurt with cucumber.

Preheat the oven to 350°F / 180°C. Put the fava beans in a pan with plenty of boiling water. Simmer for 1 minute, drain, refresh under cold water, and set aside.

Pour the 5 tbsp / 75 ml boiling water into a medium bowl, add the sugar, and stir to dissolve. Once this syrup is tepid, add the barberries and leave them for about 10 minutes, then drain.

Bring the cream, saffron, and cold water to a boil in a small saucepan. Immediately remove from the heat and set aside for 30 minutes to infuse.

Heat 3 tablespoons of the olive oil over medium heat in a 10-inch / 25cm nonstick, ovenproof frying pan for which you have a lid. Add the onions and cook for about 4 minutes, stirring occasionally, then add the garlic and cook and stir for a further 2 minutes. Stir in the fava beans and set aside.

Beat the eggs well in a large mixing bowl until frothy. Add the flour, baking powder, saffron cream, herbs, 1½ teaspoons salt, and ½ teaspoon pepper and whisk well. Finally, stir in the barberries and the fava beans and onion mix.

Wipe the frying pan clean, add the remaining olive oil, and place in the oven for 10 minutes to heat well. Pour the egg mix into the hot pan, cover with the lid, and bake for 15 minutes. Remove the lid and bake for another 20 to 25 minutes, until the eggs are just set. Remove from the oven and let rest for 5 minutes, before inverting onto a serving platter. Serve warm or at room temperature.

Reprinted with permission from Jerusalem copyright © 2012 by Yotam Ottolenghi and Sami Tamimi. Photography copyright © 2012 by Jonathan Lovekin. Published by Ten Speed Press, an imprint of Penguin Random House, LLC.

by Jerusalem

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