"This was delicious, perfect sweetness and balance. I had trouble getting the crust pressed all the way around my 12" pan and ended up making another half batch of dough. It helped me fill it in, but the crust puffed up to where it was quite thick, even with the use of pie weights (not that anyone complained!). I upped the bake time 2 minutes, and "

"So lovely, unique and simple! This really speaks to my Persian palette. I'm not sure why anyone would be intimidated by the idea of wrapping the butter in leaves. The point is just to release the oils from the herb. However, if you need it to be "dumbed down", you can skip that step and just stick with layering the leaves on the pan, you will just"