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
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
More about "iranian herb and walnut frittata recipes"
PERSIAN HERB FRITTATA · EXTRACT FROM PERSIANA BY SABRINA …
From cutoutandkeep.net
KUKU SABZI - PERSIAN HERB FRITTATA - AHU EATS
From ahueats.com
IRANIAN HERB FRITTERS RECIPE | OTTOLENGHI RECIPES
From ottolenghi.co.uk
PERSIAN HERB AND LEEK FRITTATA RECIPE | BON APPéTIT
From bonappetit.com
KUKU SABZI کوکو سبزی - PERSIAN MAMA
From persianmama.com
KUKU SABZI (PERSIAN HERB FRITTATA) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Cuisine Middle EasternTotal Time 40 minsCategory Lunch, Entree, Dinner
PERSIAN HERB FRITTATA [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
PERSIAN HERB FRITTATA (KOOKOO SABZI) - NUTRIHOLIST
From nutriholist.com
HEALTHY RECIPES: PERSIAN HERB FRITTATA RECIPE
From healthylunchideas.net
PERSIAN HERB FRITTATA (<I>KUKU SABZI</I>) - RECIPES LIST
From recipes-list.com
RECIPE: PERSIAN HERB FRITTATA (KUKU SABZI) | KITCHN
From thekitchn.com
KUKU SABZI (PERSIAN HERB FRITTATA) - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
KUKU SABZI (PERSIAN HERB FRITTATA) - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
PERSIAN HERB FRITTATA (KUKU SABZI) | RICARDO
From ricardocuisine.com
KOOKOO SABZI - PERSIAN HERB FRITTATA - I GOT IT FROM MY MAMAN
From igotitfrommymaman.com
PERSIAN-STYLE WALNUT HERB AND ROSE PETAL FRITTATA
From chefsharingthetable.com
PERSIAN HERB AND LEEK FRITTATA RECIPES - HOME | FACEBOOK
From facebook.com
KUKU SABZI - PERSIAN HERB FRITTATA - CAROLINE'S COOKING
From carolinescooking.com
IRANIAN HERB AND WALNUT FRITTATA - PLAIN.RECIPES
From plain.recipes
KUKU SABZI RECIPE - PERSIAN HERB FRITTATA | EPERSIANFOOD
From epersianfood.com
KUKU SABZI – PERSIAN HERB FRITTATA - RECIPE | SPICE TREKKERS
From spicetrekkers.com
PERSIAN HERB-STUFFED FRITTATA WITH WALNUTS AND ROSE …
From saveur.com
PERSIAN HERBED FRITTATAS WITH FENUGREEK (KOOKOO SABZI) - SAVEUR
From saveur.com
KUKU GERDU – WALNUT AND HERB FRITTATA - THE CASPIAN CHEF
From thecaspianchef.com
PERSIAN MIXED HERB FRITTATA (KUKU SABZI) - THE VIEW FROM GREAT …
From theviewfromgreatisland.com
PERSIAN HERB FRITTATA - PIQUANT POST
From piquantpost.com
PERSIAN HERB FRITTATA - PLAIN.RECIPES
From plain.recipes
PERSIAN HERB FRITTATA: KUKU SABZI - LOUISA SHAFIA
From louisashafia.com
IRANIAN HERB AND WALNUT FRITTATA - DINING AND COOKING
From diningandcooking.com
IRANIAN HERB AND WALNUT FRITTATA RECIPE | RECIPE | RECIPES, EATING …
From pinterest.com.au
KUKU SABZI – PERSIAN HERB FRITTATA - SAVORY THOUGHTS
From savorythoughts.com
KUKU SABZI PERSIAN HERB FRITTATA - HEALTHY WITH NEDI
From healthywithnedi.com
IRANIAN HERB AND WALNUT FRITTATA RECIPE | RECIPE | RECIPES, EATING …
From pinterest.com
KUKU – PERSIAN HERB FRITTATA | VEGETARIAN - TASTE LIFE
From tastelife.tv
KUKU SABZI (PERSIAN HERB FRITTATA) RECIPE - DELYCIO
From delycio.com
PERSIAN HERB AND LEEK FRITTATA RECIPES - HOME | FACEBOOK
From facebook.com
KUKU SABZI: PERSIAN HERB FRITTATA - EDIBLE SEATTLE
From edibleseattle.com
PERSIAN HERB FRITTATA (KUKU SABZI) | RICARDO | RECIPE | KUKU SABZI ...
From pinterest.ca
KUKU SABZI (PERSIAN HERB, WALNUT & CRANBERRY FRITTATA)
From tabasco.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love