Persian Brunch Feast: Mouthwatering Shakarab Sholeh and Saffron-Infused Persian Frittata

Allergens

Dairy (Eggs, Feta Cheese), Gluten-free

Ingredients

• 1 lb. fresh spinach, washed and roughly chopped
• 8 large eggs
• 1/2 cup milk
• 1/4 cup olive oil
• 1/4 tsp saffron threads, crushed
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese
• 1/4 cup diced tomatoes
• 1/4 cup diced red onion
• 2 tbsp chopped fresh dill
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground turmeric
• 1/4 tsp ground black pepper

Instructions

1. In a large bowl, whisk together eggs and milk set aside.
2. In a medium pan, heat olive oil over medium heat. Add red onion and garlic, sautéing until softened, about 3 minutes.
3. Stir in cumin, coriander, turmeric, and black pepper, cooking for another minute to release flavors.
4. Add spinach, tomatoes, and dill to the pan, stirring occasionally until wilted, about 4 5 minutes. Season with salt and pepper to taste.
5. Remove pan from heat and let it cool slightly. Stir in crushed saffron threads and crumbled feta cheese.
6. Gradually add egg mixture to the spinach mixture, stirring gently to combine.
7. Preheat oven to 350°F (180°C). Grease a 9 inch round baking dish and pour in the egg and spinach mixture.
8. Bake for 25 30 minutes, or until golden brown and set in the center. Allow to cool slightly before slicing.

Chef’s Insight

The combination of spinach and feta cheese in the frittata adds a tangy contrast to the sweetness of the shakarab sholeh.

Notes

Fresh spinach is recommended for optimal flavor and nutrition, but frozen can be used in a pinch. Thaw and drain before using.