Norouz (“New Day”) is the Iranian New Year, also known as the Persian New Year. It is the day of the vernal equinox – March 20th this year – and also the first day of the first month of the Iranian calendar (Farvardin). It is a time of great joy and family celebrations that are shared by people of all faiths in many countries that trace their history back through the centuries to the ancient Mesopotamian civilization and the Persian Empire. Many thanks to Shahriar Eskandari of Weavers Way Co-op in the Philadelphia, PA for contributing this delightful recipe.
Ingredients
- 5 Tbsp. vegetable oil, divided
- 1 medium onion, finely chopped
- 1 medium leek, white and pale green
- parts only, finely chopped
- 5 large eggs
- 1 ½ tsp. kosher salt
- 1 tsp. baking powder
- 1 tsp. black pepper
- ½ tsp. ground turmeric
- 1 ½ cups finely chopped cilantro
- 1 ½ cups finely chopped dill
- 1 ½ cups finely chopped parsley
- 1 Tbsp. dried fenugreek leaves (or,
- substitute 1 Tbsp. finely chopped fresh
- watercress leaves and 1 Tbsp. finely
- chopped fresh celery leaves)
- Toasted walnut halves and
- pomegranate seeds for serving
Directions
Heat 2 Tbsp. oil in a 10 inch skillet over medium-high heat. Cook onion and leek, stirring occasionally, until very soft but not brown, 10–12 minutes. 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 dried fenugreek (Or finely chopped watercress and celery leaves if using.) The 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. 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. Decorate with toasted walnut halves and pomegranate seeds before serving.