– Recipe reprinted, with permission, from The Jewish Cookbook, by Leah Koenig (Phaidon, 2019)
This verdant, herb-packed frittata is one of the treasures of Iranian cuisine. Persian Jews traditionally serve it on Shabbat, sliced into small wedges or squares as part of a mezze spread. It makes an equally lovely centerpiece for a light lunch or dinner, dolloped with a little yogurt or creme fraiche. To serve it during Passover, substitute matzo meal or potato starch for the flour.