Fresh Herb and Egg Casserole

• 6 large eggs
• 1 teaspoon baking powder
• 1 tablespoon flour
• 1 teaspoon Persian allspice (advieh; see note) -- or 1/2 teaspoon cumin,
• 1/4 teaspoon cinnamon, and 1/4 teaspoon cardamom
• 1 teaspoon salt
• 1/4 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

1. Preheat the oven to 350 degrees.
2. In a large bowl, beat the eggs well and add the baking powder, flour, allspice, salt and pepper.
3. Fold in the garlic, scallions, parsley, coriander, dill, fenugreek and barberries.
4. Adjust seasoning to taste.
5. Place 2 tablespoons of the melted butter into an 8-inch-square baking dish.
6. Pour in egg and herb mixture.
7. Bake, uncovered, for 20 minutes.
8. Brush with the remaining melted butter, and return to the oven about 5 minutes or until golden brown.
9. The casserole may be served from the baking dish or inverted onto a serving platter by loosening the edges with a knife.
10. Cut into 2- inch squares.
11. Serve with cucumber-yogurt sauce (see below).

eggs, baking powder, flour, persian allspice, cinnamon, salt, freshly ground pepper, garlic, scallions, parsley leaves, fresh coriander leaves, dill, barberries, butter

Taken from cooking.nytimes.com/recipes/4989 (may not work)