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    This baked Iranian omelette has a unique flavour, thanks to the inclusion of saffron and dill. The finished dish is perfect for sharing.

    • Preparation time: 20 minutes
    • Cooking time: 12–18 minutes, plus 5 minutes resting
    • Total time: 37 minutes to 43 minutes 45 minutes

    Serves: 8 as part of a mezze selection


    • 1 Large aubergine, trimmed and cut into 1½cm cubes
    • 4 tbsp Olive oil
    • 250g Baby spinach
    • A pinch Saffron
    • 50g Butter
    • 1 bunch Salad onions, trimmed and sliced
    • 6 Large eggs
    • A pinch Ground allspice
    • 3 tbsp Currants
    • 2 tbsp Pine nuts
    • 4 tbsp Finely chopped dill
    • 1 tbsp Finely chopped mint


    1. Preheat the oven to 220°C/gas 7. Toss the aubergine pieces with a good pinch of salt and let them stand for 5–10 minutes; pat dry with a clean kitchen towel. Heat 1 tbsp olive oil in a 25cm, ovenproof frying pan. Wilt the spinach, drain and roughly chop. Set the spinach aside.
    2. Soak the saffron in 1 tbsp boiling water for at least 10 minutes. Heat the butter and 2 tbsp olive oil in the frying pan over a medium heat until foaming. Add the salad onions and fry for 15 minutes, stirring until soft. Add the aubergines and fry, stirring, for 10 minutes or until tender, taking care that the onions do not burn. Remove from the heat and set aside.
    3. Beat the eggs in a bowl, season and add the saffron and juices. Stir in the spinach, aubergine, allspice, 2 tbsp currants, the pine nuts, 3 tbsp dill and the mint. Reheat the pan and swirl the remaining 1 tbsp oil around it, then pour in the egg mixture. Put it in the oven immediately and bake for 12–15 minutes or until the eggs have started to brown but remain a little runny; cook for a further 2–3 minutes if you prefer a firm omelette. Take out of the oven and leave to rest for 5 minutes. Turn onto a plate and scatter with the remaining currants and dill.

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