Persian Green Frittata


Adapted From Silk Road Vegetarian by Dahlia Abraham-Klein
Tuttle Publishing

This is the traditional dish served on the Persian New Year.


1 large potato
3 leeks
6 large eggs
2 cups stemmed, washed and chopped fresh spinach
2 cups chopped fresh parsley
1 cup chopped fresh dill
1 cup chopped fresh coriander leaves (cilantro)
1-teaspoon ground turmeric
1-teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1-tablespoon rice flour
5 tablespoons olive oil (divided use)


Preheat the oven to 375°F
Scrub the potato, pierce it with a fork and bake for 45 minutes to 1 hour, or until it is soft enough to be mashed.
Prepare the leeks, which absorb large amounts of sand as they grow: Trim and discard the tough dark green outer leaves. Slice the leek length-wise but leave the root intact. Hold it by the root to wash under cold running water. Separate the layers to get all the dirt out. When you are done, cut off and discard the root and chop the leeks.
Beat the eggs well in a large mixing bowl with
a whisk. Then add the spinach, parsley, dill, coriander leaves, mashed potato, turmeric, salt, pepper, and flour. Mix thoroughly until well blended, add 1 tablespoon of the oil and stir well.
Heat the remaining 4 tablespoons of oil in a skillet set over medium heat and pour the mixture into the pan. Cover and cook for 20 minutes. Check by inserting a spatula under the frittata to see that it's cooked. The frittata should be browned and firm and should not fall apart.
With the spatula, slice the frittata into quarters to make it easier to turn and turn each quarter gently to the other side. If the frittata is still too soft and falls apart, cover the pan and cook for 5 more minutes before turning. Once you have turned it, cook for an additional 20 to 25 minutes, or until the entire frittata is cooked throughout.
Let it cool for a few minutes before further slicing. Place on a serving platter and serve hot or cold.

Serves about 12


Recipe: Kosher, parve, vegetarian