Persian Herb Frittata with Walnuts and Barberries

A herb-rich frittata of this kind sits comfortably between a light supper and a composed brunch dish. Inspired by the Persian tradition of kuku sabzi, it relies on a generous volume of fresh herbs, a little turmeric, and the quiet richness of eggs rather than cheese or heavy cream. Walnuts bring depth, while barberries add bright, tart punctuation.

Ingredients

• 8 large eggs
• 1 small leek, white and pale green parts finely sliced
• 4 scallions, finely sliced
• 2 cups packed parsley leaves, finely chopped
• 1 cup packed cilantro leaves, finely chopped
• 1 cup packed dill, finely chopped
• 1 cup baby spinach, finely chopped
• 1/2 cup walnuts, toasted and roughly chopped
• 3 tablespoons dried barberries, rinsed
• 1 teaspoon ground turmeric
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking powder
• 2 tablespoons plain yogurt
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons melted butter or additional olive oil

Instructions

1. Heat the oven to 190°C / 375°F. Lightly oil or butter a 23 cm / 9-inch ovenproof skillet or baking dish.
2. Warm 1 tablespoon of the olive oil in a pan over medium heat. Add the leek and scallions with a pinch of salt, and cook for 3 to 4 minutes until softened but not browned. Let cool slightly.
3. In a large bowl, beat the eggs with the turmeric, salt, pepper, baking powder, and yogurt until smooth.
4. Fold in the cooked leek mixture, parsley, cilantro, dill, spinach, walnuts, and barberries. The mixture should look intensely green and generously packed with herbs.
5. Pour the mixture into the prepared skillet or dish. Drizzle the remaining olive oil and the melted butter over the top.
6. Bake for 22 to 28 minutes, until the center is just set and the edges are lightly golden. For a little more color, place under the broiler for 1 to 2 minutes at the end.
7. Rest for at least 10 minutes before slicing. Serve warm or at room temperature.

Tips

• If barberries are unavailable, use a smaller quantity of finely chopped dried cranberries and add a squeeze of lemon to restore brightness.
• Chop the herbs finely so the frittata slices cleanly and holds together.
• This dish keeps well and is particularly good with plain yogurt, flatbread, radishes, and fresh herbs.