Fresh parsley, cilantro, chives, and dill are the stars of this recipe, though you can substitute leeks, scallions, tarragon, spinach, or other tender greens that you have on hand. Whisk them into eggs, pour into a skillet, and in minutes you have a beautiful, nourishing dish that can be served as an appetizer, side, or main for any meal of the day.
6 large eggs, beaten
1 clove garlic, crushed
1 tablespoon flour
1/2 teaspoon turmeric
1/2 teaspoon salt
Freshly ground black pepper
1 cup chopped chives or green onions
1 cup chopped cilantro
1 cup chopped dill
1 cup chopped parsley
2 tablespoons chopped walnuts (optional)
2 tablespoons dried barberries, currants, or cranberries (optional)
2 tablespoons clarified butter/ghee, butter, or vegetable oil
Plain yogurt, to serve (optional)
Preheat oven to 400°F.
Whisk together the eggs, garlic, flour, turmeric, salt, and a few cracks of black pepper. Whisk in the herbs, walnuts (if using), and dried fruit (if using).
Heat the butter or oil in a 10-12″ skillet over moderate heat. Pour the egg mixture into the skillet and use the back of a spoon to spread it out evenly. Cook until the eggs start to set around the edges of the skillet, about 2 minutes.
Place the skillet in the oven and bake until the eggs are completely set, about 5 minutes. To test, cut a small slit in the center.
Serve hot or cold, cut into wedges. Especially delicious with a dollop of yogurt.
For more Persian recipes go to The Kitchn.