Persian Herb Fritatta

Ingredients:

  • 8 oz flat-leaf parsley
  • 8 oz cilantro
  • 1½ oz dill weed
  • 1½ oz chives
  • -1 tbsp olive oil, extra virgin
  • 2 bunches scallion
  • 2 tsp turmeric
  • 8 free range egg, medium
  • 2 tbsp all-purpose flour
  • 2 tbsp Greek yogurt
  • 3 tsp baking powder
  • 2 tbsp sea salt flake (crushed (less if use table salt))
  • black pepper (freshly ground)
  • -1 tbsp dried barberries (use heaping tbsp)
  • 3½ oz walnut pieces (chopped)

Instructions:

  1. preheat oven to 350F.  Place a large pot to warm over  medium heat.
  2. Finely chop all the herbs. 
  3. Pour the olive oil into the warm pan and fry the herbs and scallions for a few minutes, then add the turmeric.  Cook for a further 5 minutes, then place the herbs on a flat plate and allow to cool.
  4. Meanwhile, mix the eggs, flour, yougurt, baking powder, sea salt and black pepper until everythin is well combined and smooth.  Once the herb mixture has cooled enough that it is no longer piping hot, slowly add a couple of spoonfuls at a time to the egg mixture and stire well until well combined.  Add in the barberries and walnuts and mix well once again.
  5. Select a large ovenproof or Pyrex dish and line the dish with parchment paper.  Pour in the egg-herb mixture, then bake for 35-40 minutes.  To check if the frittata is cooked, insert a knife into the center.  If it comes out clear of raw egg, the dish is done.  If not, continue cooking
  6. Allow to cool, then cut into squares and serve.

Source: Persiana, p. 27