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Ingredients

4 Servings

  • 1 cup fish eggs (roe)
  • 1 and 1/2 cups sabzi polo herbs, fresh or dried (mixture of chives, dill, parsley, coriander, and fenugreek)
  • 4-5 garlic cloves
  • 4-5 eggs
  • 1-2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon saffron powder (1-2 teaspoons liquid saffron) (refer to the related video) 
  • 1 medium onion
  • 1 teaspoon turmeric
  •  5-6 tablespoons Oil for frying 
Directions
  • Remove fish eggs from their sack.
  • Wash skin and grate onion and garlic.
  • Place fish eggs, grated onion and garlic in a bowl.
  • Add sabzi polo herbs, salt, pepper, turmeric and saffron.
  • Add eggs and mix well.
  • Heat some oil in a frying pan, pour the mixture in and spread it evenly.
  • Cover and cook for 10 minutes on a medium heat.
  • When one side is brown, cut across into 6 pieces and turn over.
  • Brown the other side.
  • Lay on a paper towel to remove excess oil.
  •  Serve this frittata with bread or rice( kateh or chelo). 
Tips

You can use dry herbs instead of fresh herbs. 

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