Description
A traditional Persian frittata with fresh herbs, walnuts, and topped with dried barberries – best for meal prep, quick dinners, and brunches. It’s not only delicious, but it contains no dairy, is gluten free, vegetarian, and the ingredients can be modified (replace butter with ghee) to meet whole 30 diets.
Ingredients
¼ Cup Dried Barberries (Zereshk). Middle Eastern markets carry them, but organic is hard to find
3 Tbsp Unsalted Butter – Divided (Can use Ghee to make Whole 30)
2 Tbsp Ghee – Divided
1 Large or 2 Small Onions – Chopped. I like to use red onion, but yellow, or white work well
6 Large Pasture-Raised Eggs
1 Pinch Sea Salt
1 tsp Pepper
2 tsp Baking powder
1 Tbsp Advieh Persian Spice Blend (Recipe Below)
1 tsp Turmeric powder
1 Lemon – Juiced
1 Cup (½ bunch) Fresh Cilantro/Coriander – finely chopped with stems
1 Cup (½ bunch) Fresh Italian Parsley – finely chopped with stems
1 Tbsp Dried Fenugreek Leaves. DO NOT SUBSITUTE WITH SEEDS. Middle Eastern markets carry them, but organic is hard to find
2 Cups Spinach – coarsely chopped
Instructions
- Prep Toppings. Place the dried barberries in a bowl or coffee cup, cover with hot water and place a plate or saucer over the cup. Set aside.
- Sauté Aromatics. Heat ½ the butter and ½ the ghee in a skillet over medium-high heat, add onion, season with a little salt, and sauté until brown. Set aside and let cool.
- Whisk Eggs. In a large mixing bowl, whisk 6 whole eggs until smooth and even consistency.
- Add Dry Ingredients. One by one while whisking, add the salt, pepper, baking powder, advieh spice blend (see recipe below in notes), and turmeric. Optional: Squeeze Lemon. Adds a fluffiness that you might miss without the addition of cream.
- Add Herbs and Spinach. Whisk in the herbs and spinach.
- Mix in Sautéed Onions and Walnuts. Add the room temperature onions and chopped walnuts. Stir until combined.
- Transfer to Skillet and Top with Barberries. Add 2 Tbs butter and 1 Tbs ghee to a hot cast iron skillet. Add the egg mixture to the pan using a spoon to spread it evenly. Strain the barberries and sprinkle over the top of your frittata. Cook on medium-low for 16 minutes. The frittata should be bubbling at the sides of the pan but you shouldn’t smell or see smoke.
- Broil. Remove the pan from the stove and immediately place it in the top rack of the oven to broil on high for 2-3 minutes or until frittata is golden brown. Every oven is different and the difference between a nice golden brown and burnt is a matter of seconds, so keep a close eye at the 2 minute mark.
- Serve warm or room temp. Enjoy!
Notes
Advieh recipe (adapted from My Persian Kitchen): ½ tsp ground cardamom, ½ teaspoon ground cinnamon, ½ teaspoon grated nutmeg, ½ tsp ground cumin, ½ tsp ground rose petals (if you can’t find organic rose petals, you can use ¼ tsp rose water which is available in most markets now). You can also make a larger batch and store in an airtight container for later use.
I hope you enjoy Kuku Sabzi as much as I do. If you make this dish, please let me know what you think in the comments. Thanks!
Keywords: Frittata, Brunch, Persian, Healthy, No Dairy
