Instructions:

1. Preheat oven to 350ºF and adjust rack to upper-middle position.
2. In a small bowl combine:
• 4 strands of saffron , crushed
• 1 TBS hot water
3. 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
4. In a separate bowl, whisk together with the saffron mix:
• 8 eggs, large
5. Mix in eggs with the vegetable mix.
6. Spray 9-inch ceramic pie dish with cooking spray.
7. Pour egg mixture into prepared pie dish.
8. Bake for 40 minutes, until a toothpick stuck in the center comes out clean.
9. Let it cool for 15 minutes prior to serving. Or cool completely and serve at room temperature.