I've included this recipe in the main course section, but I love cold leftovers for breakfast as well. Like Italian frittata, insanely aromatic from all the herbs and packed with proteins. A specially for Norooz (the Persian New Year) because it is green and thus symbolizes growth and spring, it can also be served all year round.
Traditionally, prepared with eggs, I have a delicious veganised and gluten-free version.
✅ 150g chickpea flour
✅ 12g psyllium husk
✅ 20g nutritional yeast
✅ 400ml water
✅ 2 table spoons vinegar
✅ 1 table spoon oil
✅ 1 teaspoon turmeric
✅ 1 table spoons of black salt ( kala namak)
✅ 30g walnuts
✅ 2 tablespoons of barberries ( zereshk).
✅ 70g parsley , chopped
✅ 70g coriander , chopped
✅ 60g dill, chopped
✅ 70g green onions, chopped
1. To create ‘’egg texture’’ mix chickpea flour, psyllium husk, turmeric, black salt, oil, vinegar and about 400 ml of water until there are no lumps. You can use blender or whisk it with fork.
2. Chop all the herbs and add to the mixture.
3. Add zereshk (barberry), walnuts and and mix together.
4. Transfer the mixture into pan/ baking dish and bake at 180’C for approx. 25 min.
Happy Cooking 👩🍳