Inexperienced herbs are extremely prized in Iranian cooking. At Nowruz, the Persian New Yr, they develop into the main target of dishes like this frittata referred to as kuku sabzi. This model from chef and cookbook writer Louisa Shafia is loaded with cilantro and parsley, plus toasted walnuts and dried rose petals. You may serve it heat or at room temperature; it’s nice each methods.
Featured in “Entire Fish and Herby Eggs Are the Stars of My Nowruz Desk.”
Makes: 6
Time: 35 minutes
Components
- 3 Tbsp. olive oil
- ½ cup finely floor walnuts
- 2 tsp. crushed dried rose petals
- 2 garlic cloves, finely chopped
- 1 cup tightly packed cilantro leaves, finely chopped
- 1 cup tightly packed parsley leaves, finely chopped
- 1 bunch scallions, finely chopped
- 8 massive eggs, evenly overwhelmed
- Kosher salt and freshly floor black pepper
Directions
- Place a rack within the heart of the oven and preheat to 350°F. To a medium nonstick, heatproof skillet over medium warmth, add the oil. When it’s heat, add the walnuts, rose petals, and garlic and cook dinner, stirring often, till aromatic, about 4 minutes. Stir within the cilantro, parsley, and scallions and proceed cooking till wilted, about 2 minutes extra. Pour within the eggs and season with salt and black pepper. Bake till the frittata springs again evenly when touched, about quarter-hour. Put aside to chill barely, then switch to a serving platter. Serve heat or at room temperature.
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