February is almost over and we are well into the new year! As you may have guessed it, summer was a very quite time for us at mypersianfeast :) ... But we are finally back! Today is the first day of Ayyám-i-Há. The festival of giving, charity and hospitality, and we are soon to get busy again with fasting and the new year festivities!
"It behoveth the people of Bahá, throughout these days,
to provide good cheer for themselves,
their kindred and, beyond them, the poor and needy..."
We have chosen a quick dish traditionally served on new year's eve; a quick frittata with spring herbs. Kuku sabzi is a celebration of spring herbs. The herbs used in this frittata sightly vary from region to region but any fresh aromatic herb like coriander, dill, mint, parsley, fenugreek and leeks work extremely well together. It can be cooked in a fry pan for the skilled home chef otherwise you can resort to cooking it in the oven.
It is served hot or cold and makes a perfect hassle free dish for Ayyám-i-Há!
Parsley 1 cup, chopped
Mint 1/2 cup, chopped
Baby Leeks, 1 cup, chopped
Fenugreek 1/2 cup, chopped
Onion, 1 small, grated
Barberries, 2 tablespoons (optional)
Feta, 1/2 cup, crumbled (optional)
Turmeric, 1 teaspoon
Salt and pepper to season
Oil for cooking
Optional: Chopped walnuts, cumin and cinnamon are also optional.
- Chop all herbs finely.
- Place all ingredients in a bowl and mix. If the mix is too dry add one more egg.
- Heat a medium fry pan with metal handle with a few tablespoons of oil.
- Pour the frittata mix into the pan and cook on medium heat until the edges are turning golden and crisp.
- Place the skillet under a grill at 200C for 15 minutes (until the surface is completely cooked), or flip the frittata if you can.
- To bake: Pour the mix into a 20x20cm greased oven dish and bake at 180C for around 40 minutes.
- Serve hot or cold.