Herb and Leek Frittata with Walnuts and Rose Petals (Persian Kuku Sabzi)

A classic Persian herb-loaded egg dish with the fragrant lift of rose petals.

3 Tbsp. extra-virgin olive oil
½ cup walnuts, finely ground
2 tsp. dried rose petals, crushed
2 cloves garlic, minced
1 cup fresh cilantro, tightly packed, finely chopped
1 cup fresh parsley, tightly packed, finely chopped
1 bunch scallions, finely chopped
8 eggs, lightly beaten
kosher or sea salt
black pepper, freshly ground

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a 10" nonstick, oven-proof skillet, heat the oil. Add the walnuts, rose petals, and garlic and cook until fragrant, about 4 minutes. Add the herbs and scallions and cook until wilted, 2 minutes more. Add the eggs, salt, and pepper and transfer the skillet to the oven.

Bake for 15 minutes or until the frittata springs back lightly when touched. Cool slightly before transferring to a serving platter. Serve warm or at room temperature.

Makes 6 servings.