IRANIAN HERB AND WALNUT FRITTATA
This is just one of many versions of a classic Iranian frittata filled with fresh herbs and walnuts. Some versions include dried rose petals, which perfume the frittata. I've substituted a drop of rose water, because that is what I had in my pantry.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h10m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Beat the eggs in a large bowl. Add the yogurt, rose water, and salt and pepper and beat well. Add the herbs and walnuts, stir together and let sit for 30 minutes, stirring every so often.
- Heat one tablespoon of the oil in a 10-inch nonstick skillet over medium heat and add the scallions. Cook, stirring, until tender, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Remove from the heat and add to the eggs. Stir together.
- Add the remaining tablespoon of oil to the pan and swirl to coat evenly. Heat over medium-high heat until a drop of egg sizzles and sets within seconds of adding it to the pan. Stir the frittata mixture and add it to the pan, scraping in every last bit with a rubber spatula. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover the pan and cook over low heat for 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden. The eggs should be just about set; cook a few minutes longer if they're not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges and serve hot, warm, at room temperature
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 311 milligrams, Sugar 2 grams, TransFat 0 grams
PERSIAN HERB FRITTATA
This beautiful, verdant Persian-style frittata is made from a recipe that at first glance looks ridiculous. It's not the list of ingredients, which sound fresh and lovely with heaps of parsley, cilantro, scallions and lettuce. It's the last line, Step No. 4, which calls for cooking one side of the frittata 40 minutes, then flipping it over, and cooking the other side 40 more minutes. In the interminable 80 minutes that it cooks, several things happen. The vegetables give up their moisture, the frittata shrinks in height by two-thirds, and the outside becomes a slightly crisp, dark, golden brown - without burning.
Provided by Elaine Louie
Categories brunch, dinner, lunch, side dish
Time 2h
Yield 4 large appetizers
Number Of Ingredients 11
Steps:
- In a small bowl, soak the barberries in cold water for 20 minutes. Using a sharp knife, finely chop the parsley, cilantro, scallions and romaine lettuce; combine in a large mixing bowl.
- In a medium mixing bowl, combine eggs, salt and pepper. Whisk just until frothy. Drain the barberries, making sure to discard any small stones.
- Place an 11-inch skillet over medium heat. Add 1/4 cup and 2 tablespoons of the olive oil, and heat until shimmering. Add the beaten eggs, barberries and walnuts to the chopped greens. Mix well, and pour into skillet, spreading it evenly. Cover the pan, and cook until set, about 10 minutes.
- Uncover skillet and divide the frittata into four wedges, separating them from one another slightly so that the liquid from the frittata can evaporate. Reduce the heat to low, and cook uncovered until the underside is browned, about 40 minutes.
- Turn the frittata over, one wedge at a time. Drizzle remaining 2 tablespoons olive oil inside the edge of the skillet and between each wedge. Continue to cook uncovered until the underside is browned and the frittata is compact and crisp on both sides, an additional 40 minutes. Serve hot or at room temperature, with yogurt on the side, if desired.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 34 grams, Carbohydrate 19 grams, Fat 42 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 470 milligrams, Sugar 11 grams, TransFat 0 grams
PERSIAN HERB AND LEEK FRITTATA
Kuku sabzi tend to have less eggs than the typical fritter or omelet. Use whatever hearty greens and herbs you like. It's the ideal clean-out-the-fridge recipe.
Provided by Andy Baraghani
Categories Bon Appétit Egg Persian New Year Herb Dill Cilantro Parsley Brunch Leek Spring Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat 2 Tbsp. oil in a 10" skillet over medium. Cook onion and leek, stirring occasionally, until very soft but not brown, 10-12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.
- Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
- Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8-10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.
IRANIAN HERB FRITTERS FROM SIMPLE
Recipe courtesy of SIMPLE by Yotam Ottolenghi, 2018. These can be snacked on as they are, at room temperature, or served with a green tahini sauce and some extra herbs. If you want to make the tahini sauce, just blitz 3 tbsp/50g tahini, 1 1/2 cups/30g parsley, 1/2 crushed garlic clove, 2 tbsp lemon juice, and 1/8 tsp salt for 30 seconds and pour in 1/2 cup/120ml water. Adding the water last allows the parsley to get really broken up and turns the sauce as green as can be. This sauce is lovely spooned over all sorts of things-grilled meat and fish and roasted vegetables, for example-so double or triple the batch and keep it in the fridge. It keeps well for about 5 days. You might want to thin it with a little water or lemon juice to get it back to the right consistency. These fritters are a bit of a fridge-raid, using up whatever herbs you have around. As long as you keep the total net weight the same and use a mixture of herbs, this will still work wonderfully. The batter will keep, uncooked, for 1 day in the fridge. Alternatively, pile the fritters into pita bread with condiments, such as a combination of yogurt, chile sauce, pickled vegetables, and tahini. You'd just need one fritter per person, rather than two. Makes eight fritters, to serve four to eight (depending on whether everyone is having one in a pita or two as they are).
Provided by Food.com
Categories Southwest Asia (middle East)
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Place all the ingredients, apart from the oil, in a large bowl with 1/2 tsp of salt. Mix well to combine and set aside.
- Put 2 tbsp of the oil into a large nonstick pan and place over medium-high heat. Once hot, add ladles of batter to the pan. Do 4 fritters at a time, if you can-you want each of them to be about 5 inches/12cm wide-otherwise just do 2 or 3 at a time. Fry for 1-2 minutes on each side, until crisp and golden brown. Transfer to a paper towel-lined plate and set aside while you continue with the remaining batter and oil.
- Serve warm or at room temperature.
- BUY THE BOOK HERE:.
- https://www.amazon.com/Ottolenghi-Simple-Cookbook-Yotam/dp/1607749165/.
Nutrition Facts : Calories 450.4, Fat 31.5, SaturatedFat 5.8, Cholesterol 372, Sodium 349.3, Carbohydrate 23.6, Fiber 3, Sugar 2.5, Protein 19.5
HERBS AND GREENS FRITTATA
Great when you've got greens and herbs overflowing the vegetable drawer. The herb flavors are just amazing. This Iranian recipe, called koukouye sabzi, is from the great cookbook called Flatbreads and Flavors. Cut into small pieces for an appetizer or big pieces for an entree.
Provided by fluffernutter
Categories Greens
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine the chopped vegetables and herbs in a large bowl. Beat the eggs in another bowl.
- In a small bowl, combine the flour and water to form a paste and stir the paste into the egg mixture. Add the baking soda and yogurt (these make the frittata a little lighter and moister, but can be omitted). Season with salt and pepper.
- Pour the egg mixture over the vegetables and mix well. Heat a 9- to 10-inch cast or oter other heavy, ovenproof skillet and add the oil. Remove from heat, pour in the egg mixture and pop into a 325 degree oven. Bake for 35 minutes until set. Serve warm or at room temperature.
Nutrition Facts : Calories 300, Fat 23.1, SaturatedFat 4.5, Cholesterol 423, Sodium 449.2, Carbohydrate 8.7, Fiber 2.2, Sugar 2.4, Protein 16
HERBY PERSIAN FRITTATA
Power up your lunchbreak with this healthy frittata made with eggs, herbs, spring onions, walnuts and feta. It'll be on the table in just 20 minutes
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch, Lunch, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat grill to high. Whisk the eggs together in a large bowl, add the baking powder and turmeric, then season with salt and pepper. Stir in most of the herbs, then add the spring onions, currants and walnuts.
- Drizzle the oil into a small ovenproof, non-stick frying pan over a medium heat. Pour in the herby egg mixture and cook for 8-10 mins until the egg is nearly set, then put the frittata under the grill for a final minute until cooked through. Sprinkle over the remaining herbs and the crumbled feta to serve.
Nutrition Facts : Calories 198 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium
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