Kuku Sabzi Herb and Walnut Frittata

Kuku sabzi is a mainstay of the Nowruz celebration table. In fact, this recipe is part of a full Nowruz feast find the complete menu here.

The amount of herbs used is impressive, and they complement the eggs beautifully. The walnuts give the dish texture and are added midway, so that they dont burn at the bottom of the pan.

This dish is representative of all that is Nowruz welcoming in Spring, while sharing plates with friends and loved ones. This frittata-like treat can also be enjoyed the next day, sandwiched between slices of sourdough bread, with a smear of salty butter and crunchy pickle slices.

Ingredients

• 10 eggs
• tsp sea salt
• tsp ground black pepper
• 1 tsp saffron strands, crushed to a powder in a pestle and mortar
• 1 cup coarsely chopped fresh coriander, both leaves and stalks
• 1 cup coarsely chopped fresh Italian flat leaf parsley, leaves only
• cup coarsely chopped fresh dill, leaves only
• 1 tsp baking powder
• cup olive oil
• 2 shallots (approximately 2 tablespoons), thinly sliced crosswise into rings
• 1 tbsp minced garlic
• tsp turmeric
• cup plus 1 tbsp coarsely chopped walnuts, divided
• 2 tbsp pomegranate arils, for garnish

Preparation

Preheat the oven broiler.

In a large bowl, whisk together the eggs, salt, pepper, saffron powder, herbs and baking powder, and set aside.

Heat the oil over medium-high heat in an oven-safe, non-stick skillet. Add the shallots and saut for 5-7 minutes until they are translucent and soft. Add the garlic and saut until slightly golden, then add the turmeric and saut about 1 minute. Pour the egg mixture into the pan and allow it to set, about 3 minutes. Sprinkle with cup of the walnuts and gently spread them evenly in the pan using a wooden spoon or spatula. Then cover and cook for another 7-10 minutes, or until the sides appear cooked. Remove the lid and transfer the pan to the middle rack of the oven. Broil for 5-7 minutes, keeping a close eye to make sure it does not burn. When the top seems firm, remove from oven and run a spatula around the outside to loosen, and transfer the kuku to a plate. Sprinkle with the remaining tablespoon of chopped walnuts and the pomegranate arils.

Yield: Makes 4 servings

Shayma Owaise Saadat is a food writer and chef. She lives in Toronto with her husband and son. You can follow her culinary journey atwww.shaymasaadat.comor onInstagramat @SpiceSpoon.