This herb-laced frittata of eggs, potatoes, and leeks is a popular Iranian side dish. This recipe first appeared with Anissa Helou's story The Land of Bread and Spice.
- 1⁄2 cup chopped cilantro, plus more for garnish
- 1⁄2 cup chopped dill
- 1⁄2 cup chopped parsley
- 1⁄2 tsp. ground turmeric
- 12 eggs, lightly beaten
- 1 large russet potato, peeled, grated, and blanched
- 1 large leek, quartered lengthwise, thinly sliced crosswise
- Kosher salt and freshly ground black pepper, to taste
- 6 tbsp. canola oil
- 1⁄4 cup pomegranate seeds
Stir together cilantro, dill, parsley, turmeric, eggs, potato, leek, and salt and pepper in a bowl. Heat 4 tbsp. oil in a 12″ nonstick skillet over medium-high heat. Pour egg mixture into skillet, cover with lid, and cook until almost set, about 16 minutes. Invert frittata onto a plate, return skillet to heat, and add remaining oil. Slide frittata back into skillet; cook until underside is browned and crisp, about 6 minutes. Garnish with chopped cilantro and pomegranate, and cut into wedges.