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1
Heat a dry 12-inch heavy skillet over low heat and toast saffron 1 minute, then transfer to a small dish and crumble.
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2
Reserve skillet.
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3
Cut off wings from squabs with a sharp small knife and discard, then cut off legs with thighs.
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4
Using kitchen shears, cut out backbone and ribs and discard.
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5
Cut breasts in half lengthwise with shears.
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6
Pat legs and breast halves dry and sprinkle with salt and pepper.
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7
Heat olive oil in skillet over moderately high heat until hot but not smoking, then brown squab in 2 batches, skin side down first, turning over once, about 6 minutes total per batch, transferring as browned to a platter.
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8
After second batch is browned, return all squab pieces to skillet along with onion, garlic, jalapeno, cumin, ginger, saffron, and 1/2 teaspoon cinnamon, then saute, stirring, 1 minute.
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9
Add Sherry and boil 30 seconds, scraping up any brown bits.
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10
Add broth and water and simmer, covered, turning squab over once or twice, until tender, about 40 minutes.
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11
Transfer squab with tongs to a platter and reserve cooking liquid in skillet.
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12
When squab is cool enough to handle, discard skin and bones and finely shred meat, then toss with 3 tablespoons cooking liquid and cover loosely with foil.
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13
Boil remaining cooking liquid in skillet (without straining) over moderately high heat, stirring frequently, until sauce is very thick and reduced to about 1/2 cup, 12 to 15 minutes, then transfer to a 1 1/2- to 2-quart heavy saucepan.
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14
(Do not skim fat from sauce.)
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15
Whisk together eggs and 1/4 cup sauce in a bowl until combined, then whisk into remaining sauce in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon or heatproof rubber spatula, until eggs just set into very soft curds, 5 to 7 minutes.
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16
(Mixture will have the consistency of very soft oatmeal.)
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17
Immediately transfer egg mixture to a bowl and stir in parsley and cilantro.
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18
Cool to room temperature, stirring occasionally.
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19
Put oven rack in middle position and preheat oven to 375F.
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20
Heat vegetable oil in a 10-inch skillet over moderate heat until just hot, then fry almonds, stirring frequently, until golden, 2 to 3 minutes.
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21
Drain almonds and cool on a paper-towel-lined plate.
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22
Brush a 9-inch round cake pan with some of butter.
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23
Cover stack of phyllo with plastic wrap and a dampened kitchen towel.
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24
Keeping remaining phyllo covered, place 1 sheet on a work surface and brush with butter.
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25
Fold in half crosswise and butter again.
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26
Repeat with another sheet, buttering, folding, and buttering, then place over first sheet crosswise.
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27
Repeat with 2 more sheets, buttering, folding, and buttering, then placing each sheet on top of the previous one in a star pattern to form a round.
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28
(Sheets should not align.)
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29
Lift stacked phyllo and gently fit into bottom of cake pan and halfway up side.
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30
Sprinkle almonds over phyllo, then stir squab into egg mixture and spread evenly in phyllo shell.
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31
Put 1 of remaining sheets of phyllo on a work surface and brush with butter.
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32
Fold in half crosswise and butter again.
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33
Fold in half (to quarter) and brush with butter.
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34
Repeat with remaining sheet phyllo and lay over first sheet crosswise.
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35
Place over center of filling.
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36
Bring edges of phyllo from side of pan up over filling and quartered top sheets.
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37
Bake b'stilla until golden brown, 20 to 30 minutes.
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38
Cool in pan on a rack 5 minutes, then invert onto a platter and let stand 5 minutes.
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39
Sift confectioners sugar over top of b'stilla, then remaining 1/4 teaspoon cinnamon.
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40
Cut into wedges.
