Step 1

In a large mixing bowl, combine all the herbs and mix until evenly distributed.

Step 2

In another large bowl, whisk together eggs, yogurt, walnuts and barberries (if using), fenugreek, salt, pepper, turmeric powder, paprika, and cornstarch until smooth.

Step 3

Add the egg mixture to the herbs. Stir until evenly combined.

Step 4

In a non-stick 10-inch skillet, add oil and heat over medium heat for 1-2 minutes until hot. Add the batter and spread evenly.

Step 5

Cover the skillet and reduce the heat to low. Cook for 15-20 minutes until the top has set. You can run a rubber spatula along the outer edges of the frittata to make sure it’s not sticking.

Step 6

Take a large plate (larger than the size of the pan) and place it upside down over the pan. Carefully flip the pan over to flip the frittata onto the plate.

Step 7

In order to firm up the bottom half of the frittata, repeat the same process. Carefully slide the frittata back into the pan and cook for 10-15 minutes (covered) until the bottom is completely set.

Step 8

Remove from heat and allow it to cool. About 5-10 minutes.

Step 9

Garnish with crushed walnuts and dried barberries, if desired. Slice into wedges and serve warm or cold with Persian bread and yogurt.