Eggs with Twist
Note from the Editor
A lot of my favorite food memories involve Persian cuisine. A quick note: my family is not Persian. My biological family, that is. However, I’m lucky enough to have been culinarily adopted into the families of two of my closest friends, both of whom are of Jewish-Iranian descent. I cherish each Shabbat dinner, filled with endless laughs and hugs and kisses, not to mention bites of crispy tahdig, succulent joojeh kabob, and vibrant kuku sabzi. When Andy Baraghani of Bon Appetit shared this version of the traditional Persian herb frittata, I was thrilled that I might be able to recreate the dish on my own (never near as well as grandma’s, of course!) Now, you can make it too, on one condition: that you share it with people you love.
5 tablespoons vegetable oil, divided
1 medium onion, finely chopped
1 medium leek, white and pale-green parts only, finely chopped
5 large eggs
1½ teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon freshly ground black pepper
½ teaspoon ground turmeric
1½ cups finely chopped cilantro
1½ cups finely chopped dill
1½ cups finely chopped parsley
1 tablespoon dried fenugreek leaves
Heat 2 Tbsp. oil in a 10" cast-iron skillet over medium. Cook onions and leeks, stirring occasionally, until very soft and translucent (but not brown). Transfer to a plate and let cool. Wipe out skillet; set aside.
Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.