1. Heat 2 tablespoon oil in a 10″ skillet over medium. Cook shallot, garlic, and leek, stirring occasionally, until very soft but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipeout skillet; set aside.
2. In a large bowl, whisk eggs, kosher salt, baking powder, black pepper, turmeric, and crushed red pepper. Gently fold in cooled shallot mixture, add herbs: cilantro, dill, tarragon, and parsley.
3. Turn broiler on to high and adjust the rack to top.
4. In a large skillet, heat the remaining oil over medium. Carefully pour in egg mixture; spread evenly across the pan with a spatula. Using a lid to cover and cook the frittata until it is set on the sides and the bottom, approximately, 8–10 minutes. Remove the lid and place under broil, until the top is set, setting oven timer to 1 minute.
5. Once it’s cooled slightly and easy to handle, use a large and invert onto a large serving plate.

1. Preheat the oven to 350°. Place almonds and pistachios on separate baking sheets and toast until golden brown, 5–8 minutes; let cool. Set nuts aside.
2. Using a fine-mesh sieve and rinse rice under cold water until water runs clear. Soak rice in cold water for 1 hour up to 24 hours. Drain through a fine-mesh sieve.
3. In a large pasta pot, add water and bring to a rolling boil, season with salt and gently add rice making sure to not break the grains. Cook rice stirring occasionally until grains have lengthened but are still firm. Drain and rinse under cold water. Spread rice in a thin layer on a baking sheet to cool.
4. Combine tart cherries, currants and green raisins in a small bowl and cover with hot water; let them soak for 10 minutes. Drain and set aside.
5. Place saffron in another small bowl and add 1/4 cup hot water; set aside.
6. Heat butter and 1 tablespoon oil in a large skillet over medium heat. Add onion slices and carrot sticks, season with salt, and cook, stirring often, until soft and beginning to brown. Add spices and 1 tablespoon saffron mixture. Cook, stirring constantly, until fragrant.
7. Reduce heat to low, add soaked cherries, currants raisins, and apricots and cook, stirring often. Stir in reserved nuts, season with kosher salt. Remove from heat and keep aside.
8. Heat remaining 3 tablespoons of oil in a large wide heavy pot over medium heat. Add half of rice, spreading evenly; add fruit and half of the nut mixture in a thin layer, then remaining rice, spreading evenly.
9. Using a spoon, create circular holes in the rice mixture for steam to escape. Drizzle remaining saffron mixture over rice. Place a clean kitchen towel over the pot, fit the lid over the pot. Be sure no steam can escape.
10. Cook on medium high heat there is steam, 5–8 minutes. Reduce heat to very low or move the pot to a smaller burner and cook without stirring until the rice is tender and the bottom layer of rice is browned, about 20 minutes.
11. Spoon rice into a serving plate and sprinkle with the remaining toasted nuts.

For the filling:

1. To make the filling, add peas, edamame, coconut, and ginger to a food processor and pulse to a coarse paste and then remove to set aside.
2. Heat the oil in a saute pan over medium heat. Add pea mixture stirring well, for 4-5 minutes.
3. Stir in the cumin powder, garam masala, coriander powder, cayenne pepper, cinnamon powder, and turmeric powder, cook for another 5-7 minutes, or to ensure there is no moisture left in the pan but the peas are still brightly colored. Season the mixture with salt, add lime juice, cashews, and cilantro mix well.
4. Remove from heat and transfer the pea mixture to a bowl and set aside to cool completely.

For the dough and fritters:

1. To make the pastry dough, add flour into a mixing bowl and make a well in the center. Add the salt and oil to the well, then rub the mixture together using your fingertips and mixed thoroughly.
2. Add cold water one tablespoon at a time and knead the dough until it is soft to the touch.
3. Rest the dough for 30 minutes and cover.
4. When ready to make fritters, take a little oil and rub the dough doll to create a smooth surface.
5. Pinch a small piece of dough, approximately the size of a small plum, and then using a rolling pin roll into an even circle about 3 inches. Or use a pastry cutter to make an even circle.
6. Place the filling into the center about a tablespoon. Bring the edges of the circle and pinching tightly around the filling. Seal at the top by closing edges and trim any excess dough with a knife. Roll each ball into a ball using palms of the hands.
7. Heat oil at 300 and gently lower the kachori fritters into the hot oil using a strainer and gently fry until the pastry is golden brown.