• 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). 

You can use dry herbs instead of fresh herbs.