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6 Serves
80 Mins
Finely chop the fresh parsley, cilantro, dill, and chives using a chef's knife on a cutting board.
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PersianVitamin E
1 mg / 15 mgVitamin K
100 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
105 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
255 mg / 1,250 mgPotassium
201 mg / 4,700 mgSodium
340 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
217 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
In a large mixing bowl, whisk the eggs with turmeric, baking powder, salt, and pepper until well combined.
Fold the chopped herbs and crushed walnuts into the egg mixture.
Heat olive oil in a non-stick skillet over medium heat. Pour the herb and egg mixture into the pan and spread evenly.
Cover the skillet and cook on low heat for 30 to 35 minutes until the center is set and the bottom is golden brown.
Garnish with barberries and serve hot, cut into wedges.
16
g10
g16
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Persian.jpg&w=3840&q=75)
Persian