Instant Pot Persian Herb Frittata with Saffron and Barberries
A vibrant Persian egg dish packed with fresh herbs like parsley, cilantro, and dill, enhanced with aromatic saffron, crunchy walnuts, and tart dried barberries. This protein-rich frittata cooks perfectly in the Instant Pot, creating a tender, flavorful dish that's excellent for breakfast, lunch, or dinner. The combination of traditional Persian flavors makes this a standout version that can be served warm or at room temperature.
Ingredients
- 1 pinch saffron threads
- 2 TBS hot water
- 6 green onions, or 1 leek
- 2 cups parsley, chopped
- 1 cup cilantro, chopped
- ½ cup dill, chopped
- 1 ½ teaspoon dried fenugreekdried oregano1:1
Different flavor profile but works
- 2 TBS extra virgin olive oil
- ¼ cup walnuts, chopped
- ¼ cup zereshk (dried barberries)dried cranberries1:1
Similar tartness but sweeter
- 6 large eggs
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 teaspoon baking powder
- 1 ½ cups water, for Instant Pot
Instructions
- 1
Grind saffron threads with mortar and pestle until powdered
- 2
Add hot water to saffron and let steep, set aside
- 3
Chop green onions and transfer to mixing bowl
- 4
Add chopped parsley, cilantro and dill to bowl
- 5
Heat Instant Pot to sauté mode and add olive oil when hot
- 6
Add chopped herbs and sauté for 1-2 minutes
- 7
Stir in dried fenugreek and continue cooking until herbs are dark green and cooked through
- 8
Transfer herbs to mixing bowl and let cool to room temperature
- 9
Rinse and clean inside of Instant Pot
- 10
Stir walnuts, zereshk, salt, pepper and baking powder into cooled herbs
- 11
Whisk eggs and stir into herb mixture
- 12
Lightly oil a 7 x 3-inch cake pan or bowl that fits inside Instant Pot
- 13
Pour herb mixture into prepared pan
- 14
Pour water into Instant Pot
- 15
Place pan in sling/rack and gently place inside Instant Pot
- 16
Close and lock lid with steam valve set to seal
- 17
Cook on high pressure for 20 minutes with 10 minute natural release
- 18
Release remaining steam and remove lid
- 19
Lift pan out using sling handles and let cool for 5-10 minutes
- 20
Cut into wedges and serve warm or cold
Tips
Make sure your cake pan or bowl fits comfortably inside your Instant Pot before starting - a 7x3 inch pan works best for most models.
Let the sautéed herbs cool completely before adding eggs to prevent them from scrambling when mixed together.
This dish tastes even better the next day as the flavors meld together, making it perfect for meal prep.
Good to Know
Refrigerate covered for up to 4 days
Can be made 1 day ahead and served cold or reheated gently
Serve warm or at room temperature cut into wedges
Common Mistakes
Don't skip cooling the herbs completely or the eggs will scramble when mixed
Ensure cake pan fits in Instant Pot before starting to avoid sizing issues
Substitutions
FAQ
Can I make this without an Instant Pot?
Yes, bake in a 350°F oven for 25-30 minutes until set and golden on top.
What if I can't find zereshk (barberries)?
Substitute with dried cranberries or dried cherries for similar tartness and color.
How long will this keep in the refrigerator?
Store covered for up to 4 days. It actually tastes better after the flavors meld overnight.