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Dinner with Rukmini
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Persian Herb Frittata
Introduction from Rukmini Iyer
I love Iranian food, and one of my favourite things about it is the incredible quantities of herbs which go into a recipe. Forget a little scatter of flat-leaf parsley to finish a dish – you add herbs to dishes like this classic Persian frittata by the handful, and they are all the better for it. Perfect at room temperature, or sliced and packed cold for picnics or packed lunches.
Ingredients
Method
Preheat the oven to 160°C fan/180°C/gas 4.
Whisk the herbs, garlic, salt, flour, eggs and all but a handful of the goat’s cheese together, then pour into a small roasting tin or baking dish lined with non-stick baking parchment. You want the egg mixture to be about 1 inch deep in the tin.
Scatter over the remaining cheese, then transfer to the oven and bake for 25–30 minutes, until the top is just golden brown, and the egg is cooked through (a knife inserted into the middle should come out clean, not eggy).
Let the frittata cool for 10 minutes in the tin before turning it out on to a plate. Scatter over the spring onions and walnuts and serve warm, or at room temperature.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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