Persian herb frittata (kuku sabzi)

Name: Persian herb frittata (kuku sabzi)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Ingredients: 60 g Fresh parsley, finely chopped; 60 g Fresh coriander, finely chopped; 20 g Fresh dill, finely chopped; 6 Spring onions, finely sliced; 6 Eggs; 1 g Ground turmeric; 3 g Baking powder; 3 g Salt; 1 g Black pepper; 40 g Walnuts, roughly chopped; 30 g Dried cranberries, chopped (in place of barberries); 30 ml Olive oil; 150 g Natural yoghurt

More herbs than egg: a bright green Persian frittata packed with parsley, coriander, dill and spring onion, studded with walnuts and tart cranberries. Eaten at Nowruz, the Persian new year, and great warm or cold in wedges with yoghurt.

Ingredients

60 g Fresh parsley, finely chopped
60 g Fresh coriander, finely chopped
20 g Fresh dill, finely chopped
6 Spring onions, finely sliced
6 Eggs
1 g Ground turmeric
3 g Baking powder
3 g Salt
1 g Black pepper
40 g Walnuts, roughly chopped
30 g Dried cranberries, chopped (in place of barberries)
30 ml Olive oil
150 g Natural yoghurt

Method

Heat the oven to 180°C (160°C fan). Chop the herbs and spring onions very finely (a food processor helps, but don't turn them to paste).
Beat the eggs with the turmeric, baking powder, salt and pepper, then stir in the herbs, walnuts and cranberries. It should look more green than yellow.
Heat the oil in a 23cm ovenproof frying pan, pour in the mixture and cook on the hob for 3 minutes until the edge sets. Move to the oven for 25 minutes until firm in the middle.
Cool for 10 minutes, then cut into wedges or squares. Serve warm or at room temperature with yoghurt.