Persian herb frittata
In Persian cuisine, flavors are as vibrant as the rich history and culture that inspire them. One dish that captures the essence of Persian culinary tradition is the Persian Herb Frittata, known for its aromatic blend of fresh herbs, spices, and eggs.
Tradition and flavor
Fragrant herbs such as parsley, cilantro, dill, and green onions are the main ingredients of the Persian Herb Frittata. These herbs are finely chopped and combined with eggs to create a lush, verdant mixture that forms the base of the frittata.
No Persian dish would be complete without a harmonious blend of spices. Ground cumin, turmeric, and black pepper are often added to the egg mixture, imparting warmth and depth to the dish. These spices not only enhance the flavor of the herbs but also add more health benefits.
Be Creative
One of the great joys of a dish like the Persian Herb Frittata is its versatility. While the classic recipe calls for a combination of parsley, cilantro, dill, and green onions, be encouraged to experiment with different herbs and spices to suit your taste preferences. In this recipe I choose to spinach, lettuce, walnuts and sundried tomatoes to add a sweet and bitter taste to the dish.
Serving Suggestions
Persian Herb Frittata can be enjoyed hot or at room temperature, making it ideal for any meal of the day. Serve it for breakfast or brunch alongside fresh bread, yogurt, and a sprinkle of sumac for a traditional Persian breakfast experience. Alternatively, pair it with a crisp salad dressed with lemon vinaigrette for a light and satisfying lunch or dinner.
Rich in vitamins and minerals
The combination of fresh herbs in this Persian Herb Frittata provides a wealth of essential vitamins and minerals. Parsley, cilantro, and dill, for example, are rich sources of vitamin K, vitamin A, vitamin C, and folate. These nutrients are important for immune function, bone health, and overall well-being. Herbs like parsley and dill are known for their digestive benefits. They contain compounds that can help to soothe the digestive tract, alleviate bloating and gas, and promote healthy digestion. Because of it’s high concentration of these herbs in one bite you’re pee might smell different. But don’t worry, it’s harmless.
Persian Herb Frittata
A savory Persian dish bursting with fragrant herbs, spices, and eggs.
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Servings: 8
Cuisine: Persian
Ingredients:
- 7 spring onions
- 1 leek
- 3 tbsp olive oil
- 2 cups chopped parsley
- 2 cups chopped cilantro
- 1 cup dill
- 2 cups spinach
- 5 eggs
- 1 tsp curcuma
- 1/2 cup walnuts
- 1/2 sundried tomatoes
- pinch of salt and pepper
Yoghurt Herb Dip:
- 115 gram Greek yoghurt
- 1 garlic
- lemon
- as much dill as you like
- salt and peper by taste
Instructions:
- Cut the leek, the green onions and chop all the herbs. Cut the dried tomatoes and set aside.
- Bring a large skillet to a medium heat and add 2 tbsp of olive oil. Add the leek and the green onions until they soften. Add the herbs, lettuce and spinach and cook while stirring for a few minutes. Drain in a sieve to let all the water out.
- Whisk the eggs together with the spices in a bowl. If you're a spicy person, use as much as you want. Add the herb mix, the walnuts and the sun dried tomatoes. Preheat the overn with 180°C.
- Bring an oven-safe skillet to a medium heat and add the remaining oil. Pour the egg mixture and cover with a lit or use aluminium foil. Let it cook for 5 minutes until it starts to get a bit of a brown color.
- The last part of cooking happens in the oven. Remove the lit and transfer the skillet into the center of the oven. Bake for 3 more minutes or more if needed to have the eggs fully cooked.
- Now the thricky part: you're going to filp the frittata into a plate. Use a big plate that fits perfectly on top of the frittata. Put it on top of it and turn the skillet upside down. If there is someone to help you with this, don't hesitate because usually those oven proof skillet are heavy.
Herb dip:
- Mix the yoghurt with lemon and pressed garlic. Add pepper and salt by taste and add as much dill as you want for a fresh dip.
