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Persian Pea & Herb Little Bakes with Beetroot Labneh – Cookbook Club

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 littles (serves 4 people as a main)
Author Samantha @MyKitchenLove

Ingredients

Little Bakes:

  • a good pinch of saffron threads
  • 400 gr frozen peas about 1 small bag of peas / 2 cups overflowing
  • 4 spring onions green onions, finely chopped
  • 1 small bunch fresh mint think small plastic clamshell, not overflowing bunch with a twist tie around it, finely chopped
  • 1 small bunch fresh dill think small plastic clamshell, not overflowing bunch with a twist tie around it, finely chopped
  • 1 small bunch fresh chives think small plastic clamshell, not overflowing bunch with a twist tie around it, finely chopped
  • 1 small bunch fresh parsley think small plastic clamshell, not overflowing bunch with a twist tie around it, finely chopped
  • drizzle of oil olive
  • 1.5 tsp ground coriander
  • 6 large eggs
  • 1 green chile finely chopped

Beetroot Labneh:

  • 2 small beets peeled, roots trimmed and grated with a cheese grater
  • 1/3 cup thick Greek yogurt
  • 1 tbsp tahini
  • 1 unwaxed lemon juice and zest
  • 6-12 walnuts optional

Instructions

  1. Preheat oven to 400° F (or 200° C).
  2. Soak saffron in about 25 ml (1/8 cup) of boiling water. Place peas in a heatproof bowl and cover with boiling water. Set both aside.
  3. In a large non-stick pan heat a little drizzle of olive oil and add green onions and coriander. Cook for 1-2 minutes, until onions soften and coriander becomes fragrant. Remove from heat and add all but 1 tbsp of chopped herbs to the pan.
  4. Whisk the eggs in a large bowl, add saffron (and liquid, drained peas, and the ingredients from the pan (green onions and herb mixture). Season with salt and pepper.
  5. Drizzle a tiny bit of olive into each hole of a 12-hole muffin tin and place tin in warm oven for 20-30 seconds, until oil heats up. Pour egg batter into each hole, about 2/3-3/4 way up. Bake for 12-15 minutes, or until cooked through and slightly browned.
  6. Meanwhile, add grated beets and yogurt to a small bowl with tahini, lemon (zest and juice) and 1/4 tsp of salt. Mix well and top with remaining 1 tbsp of chopped herbs and walnuts if using.
  7. Suggest serving little bakes with pita/flatbread, lettuce greens and labneh.