1 tsp saffron threads
1 tbsp olive oil
2 brown onions, finely chopped
2 garlic cloves, crushed
2 tsp ground cinnamon, plus extra for sprinkling
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground fennel
1 tsp ground cardamom
800g chicken mince
1 egg, lightly whisked
½ cup coriander, coarsely chopped
¼ cup ground almonds
¼ cup icing sugar, plus extra for sprinkling
100g butter, melted
10 sheets filo pastry
Sauteed Brussels Sprouts
1 tbsp olive oil
400g baby brussels sprouts, thickly sliced
1 tsp caraway seeds
1 lemon, zest and juice
Preheat oven to 220°C. Pour 1 tablespoon boiling water over saffron threads, set aside.
Heat oil in a frying pan over medium heat. Add onion and garlic; cook, stirring, for 5 minutes. Add spices, cook for 1 minute. Add chicken. Cook, stirring, for 6-7 minutes or until cooked. Add saffron and water, combine. Set aside to cool slightly. Add egg and coriander to mixture; combine. Season.
Place almonds in a frying pan over low heat. Cook, stirring, for 5 minutes. Cool.
Combine ground almonds and icing sugar. Brush 1 filo sheet with a little butter, sprinkle with 1 tablespoon almond mixture. Top with another filo sheet, turning slightly.
Continue layering with remaining filo, butter and almond mixture. Line a greased 20cm cake pan with filo stack, allow edges to overhang. Spoon chicken mixture into pan, bring filo over to enclose. Bake for 15 minutes. Turn out onto a baking tray, bake for a further 10 minutes or until golden.
To make brussels sprouts, heat oil. Add brussels sprouts; cook, tossing, for 5 minutes. Add caraway seeds, lemon zest and juice, toss to combine.
Sprinkle extra icing sugar and cinnamon onto basteeya. Cut into wedges, serve with brussels sprouts.