Persian style chard, fresh herb and feta frittata
This recipe is inspired by kuku sabzi, an amazing Persian style frittata packed full of fresh green herbs and aromatic cinnamon, cardamom and cumin. Traditionally the recipe should also contains a few tiny dried rose petals, but those are harder to come by so I’ve left them out of this recipe; feel free to add a sprinkling of these ground up, if you have them. This is an easy recipe but you need a bit of patience to pick, wash and chop the fresh herbs.
Here I’ve added chard to the mix as well as some feta cheese to make it a perfect lunchtime meal or light dinner with a salad of your choice on the side. The recipe is inspired by Najmieh Batmanglij, a fantastic Persian food writer.
Kuku sabzi reheats quite well in the oven, simply cover with tinfoil to prevent it from drying out.
1 onion, finely sliced
1 bunch chard, washed (about 175g)
½ tsp ground cinnamon
½ tsp ground cardamom
¼ tsp ground cumin
¼ tsp ground turmeric
2 garlic cloves, grated
3 tbsp chopped walnuts
3 tbsp chopped dill
3 tbsp chopped parsley
3 tbsp chopped coriander
1 tsp baking powder
½ tsp salt
100g feta cheese, crumbled roughly
Remove the stalks from the chard and dice them finely. Roughly slice the leaves and keep them to one side.
Melt the butter in a 9-10” non-stick frying pan. Add the onion, chopped chard stalks and a pinch of salt to the pan and cook gently for 10 to 15 minutes until soft.
Now add chopped chard leaves and cook for 5 minutes until wilted. Transfer to a bowl and allow to cool slightly. Now add all other ingredients, giving it a good mix.
Add 1 tbsp of olive oil to the non-stick pan. Pour the mixture in and cook for 10 mins on a low heat. Transfer the pan to your preheated grill and cook for a further 3-5 mins until the surface has browned.
Invert onto a board or a plate and enjoy with a tomato or green salad.