Emerald Persian Herb Frittata (Kuku Sabzi)

Ensure your herbs are completely dry after washing; mince them as finely as possible to create a uniform emerald texture rather than a chunky salad.

In a large bowl, whisk the eggs vigorously with turmeric, baking powder, salt, and pepper until slightly frothy. If using the Royal Upgrade, whisk in the bloomed saffron now for an aromatic depth.

Gently fold the minced herbs, walnuts, and barberries into the egg mixture until every leaf is coated in the golden binder.

Heat ghee in a non-stick heavy-bottomed skillet over medium-low heat. Pour in the mixture, smoothing the top with a spatula. Cover and cook for 12-15 minutes until the edges are golden-brown and the center is mostly set.

Carefully slice into wedges and flip each piece, or flip the whole frittata using a plate. Cook uncovered for another 5 minutes to achieve a crisp finish on both sides.