Slightly adapted from Jerusalem: A Cookbook by Sami Tamami and Yotam Ottolenghi

3 Tbsp heavy cream
1/4 tsp saffron threads
2 Tbsp cold water
2 cups shelled, blanched and peeled fresh fava beans
5 Tbsp boiling water
2 Tbsp fine granulated sugar
5 Tbsp dried barberries (You can use dried cranberries, chopped small. If using cranberries, you will not need to sweeten them in sugar and water.)
5 Tbsp olive oil
2 medium onions finely chopped
4 cloves of garlic minced
7 large eggs
1 Tbsp AP flour
1/2 tsp baking powder
1 cup dill, chopped
1/2 cup mint chopped
Kosher salt and cracked black pepper

Preheat the oven to 350F.

Bring the cream, saffron and water to boil in a small saucepan. Immediately remove from the heat and allow the saffron to infuse the liquid for 30 minutes.

Pour the 5 Tbsp of boiling water into a small bowl. Add the sugar and stir to melt. Add the barberries and let them soak for 10 minutes. Drain and set aside (skip this step if using slightly chopped dried cranberries).

In a 10 inch ovenproof skillet with a lid, heat 3 tbsp of the olive oil over medium heat. Add the onions and cook for about 4 minutes. Stir occasionally. Add the garlic and cook for another 2 minutes. Stir in the fava beans and set the pan aside off the heat.

In a large bowl, whisk the eggs till frothy. Add the flour and baking powder and beat till incorporated. Add the saffron cream, dill, mint, 1 1/2 tsp salt, 3/4 tsp pepper and whisk well. Finally, stir in the barberries and the fava bean/garlic/onion mix.

Wipe the skillet or pan clean with a paper towel, and coat with the remaining 2 tbsp olive oil. Place the pan into the hot oven and let it heat up for 10 minutes. Take out and pour the egg mixture into the pan, cover with a lid and bake for 15 minutes. Remove the lid and continue baking for another 20-25 minutes, until the eggs are just set.

Remove from the oven and let it set for at least 5 minutes. You can invert onto a platter or slice and use an offset spatula to remove the slices to a platter for serving. You can slice them it into wedges or thin slices.

Excellent served warm or at room temperature.