Persian Vegetable and Egg Timbale Recipe
Time to pamper your palate with this Persian Vegetable And Egg Timbale recipe. I prepare this yummy dish for Breakfast every month or even more often.Do try this recipe of Persian Vegetable And Egg Timbale and if you are fully satisfied, spread the taste by sharing with your friends.
Ingredients
Spinach - 1 1/2 lb
Large leeks - 2
Scallions - 2
Firm Boston lettuce - 1
Parsley - 3 tbsp, finely chopped
Walnut halves - 28, shelled
Eggs - 8
All purpose flour - 3 tbsp
Olive or sunflower oil
Salt
Black peppercorns
For the sauce:
Whipping cream - 1 cup
Natural yogurt - 1 cup
Salt
Garnish with:
Seeds from ripe pomegranate - 1/2
Small mint leaves
Directions
GETTING READY
1 Remove the stalks carefully from the spinach.
2 Reserve the stalks for other use.
3 Wash and dry on paper towels.
4 Chop finely, and place in a large bowl.
5 Trim and wash the leeks, scallions, and lettuce.
6 Remove the outer, tougher layers or leaves of all.
7 Cut them all into very thin strips.
8 In a bowl, combine with the spinach and parsley.
9 Preheat the oven to 325°F.
10 Grease the inside of a nonstick ring tube or turban mold lightly with oil
MAKING
11 Chop the walnuts very coarsely.
12 Into a bowl, break the eggs.
13 Beat them briefly with 2-1/2 tsp salt and 1/2 tsp freshly ground black pepper.
14 Gradually sift the flour into the bowl and beat well.
15 Add to the prepared vegetables and mix thoroughly.
16 Carefully ladle into the prepared mold.
17 Tap the bottom of the mold on the work surface gently to get rid of any trapped air.
18 Cook in the oven for 50 minutes, or until the surface is pale golden brown and the cooked mixture has shrunk away from the sides a little.
19 Test by inserting a thin skewer deep into the mixture: it should come out clean and dry.
20 Take out of the oven and allow to stand for 15 minutes before unmolding.
21 Prepare the sauce: in a bowl, beat the cream stiffly and fold in the yogurt and a pinch of salt.
SERVING
22 Pour some of the sauce into a small bowl in the central well of the mold or simply spoon in enough sauce to fill this central cavity in the serving dish.
23 Arrange the pomegranate seeds and the mint leaves on top of the creamy sauce.
24 Serve at once.
1 Remove the stalks carefully from the spinach.
2 Reserve the stalks for other use.
3 Wash and dry on paper towels.
4 Chop finely, and place in a large bowl.
5 Trim and wash the leeks, scallions, and lettuce.
6 Remove the outer, tougher layers or leaves of all.
7 Cut them all into very thin strips.
8 In a bowl, combine with the spinach and parsley.
9 Preheat the oven to 325°F.
10 Grease the inside of a nonstick ring tube or turban mold lightly with oil
MAKING
11 Chop the walnuts very coarsely.
12 Into a bowl, break the eggs.
13 Beat them briefly with 2-1/2 tsp salt and 1/2 tsp freshly ground black pepper.
14 Gradually sift the flour into the bowl and beat well.
15 Add to the prepared vegetables and mix thoroughly.
16 Carefully ladle into the prepared mold.
17 Tap the bottom of the mold on the work surface gently to get rid of any trapped air.
18 Cook in the oven for 50 minutes, or until the surface is pale golden brown and the cooked mixture has shrunk away from the sides a little.
19 Test by inserting a thin skewer deep into the mixture: it should come out clean and dry.
20 Take out of the oven and allow to stand for 15 minutes before unmolding.
21 Prepare the sauce: in a bowl, beat the cream stiffly and fold in the yogurt and a pinch of salt.
SERVING
22 Pour some of the sauce into a small bowl in the central well of the mold or simply spoon in enough sauce to fill this central cavity in the serving dish.
23 Arrange the pomegranate seeds and the mint leaves on top of the creamy sauce.
24 Serve at once.
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