An Unusual Persian Spinach Omelet for Passover (or Rosh Hashanah)

Today I have a delicious Persian Spinach omelet, perfect for Passover or any time of the year, with an unusual addition: walnuts!

The culinary use of spinach was first recorded in Persia between 226 and 640 CE. In the medieval Arab world, spinach cultivation improved and spread, and the plant arrived on the Mediterranean scene around the tenth century. The Moors introduced it to Europe in the late eleventh century, and it quickly became popular among pre-expulsion Sephardim.

Because spinach comes into season in spring and is harvested in summer, it is a traditional vegetable to serve at Passover and Shavuot, and then again at Rosh Hashanah, when the fall spinach crop is harvested.

The spinach omelet a common everyday dish in many Sehpardi communities, though this particular version hails from Persia. The dish’s green color, symbolizing renewal, makes it a popular choice for Rosh Hashanah, but it’s also naturally chametz-free and thus Passover friendly. It’s far more substantial than your average omelet, more like a frittata; if you’re familiar with the Persian kuku sabzi, it’s quite similar as far as I can tell.

This recipe in particular is set apart by the optional addition of walnuts, which make for a nice textural contrast, as well as adding an unexpected richness to what is ordinarily a light dish.

It’s good both warm and at room temperature, and in fact I slightly preferred it after it had been chilling in the fridge for a day, so it would make a great lunch option—either as a vegetarian main or a pareve side at a meat meal. It’s traditional to serve it with yogurt at a dairy meal, but there are so many different directions you could take this in.

This recipe is slightly adapted from the version in Claudia Roden’s Book of Jewish Food.

Spinach Omelet (Tav Sponaw)

1 lb spinach, fresh or frozen

2 tablespoons sunflower, canola, or olive oil

4 eggs

6 scallions, trimmed and chopped

½ cup roughly chopped walnuts, optional

A few sprigs of dill, chopped, optional

Salt and pepper to taste

Wash and dry the spinach, if using fresh, or thaw and wring out if using frozen. Put the leaves in a large pan with 1 tablespoon of oil. Cover and steam for about 2 minutes, until the spinach becomes soft. Allow to cool; then press out the excess water in a colander and slice the leaves coarsely.

Lightly beat the eggs in a large bowl. Add the cooled spinach scallions, walnuts (if using), dill (if using), salt, and pepper, and mix well.

Heat the remaining tablespoon of oil in a large frying pan. Pour in the spinach mixture and cook on very low heat with the lid on for about 15 minutes, until the bottom has set. Then put the pan under the broiler for about 3 minutes to cook the top. Serve warm or at room temperature.

Sources: The Book of Jewish Food (Claudia Roden, 1996); Encyclopedia of Jewish Food (Gil Marks, 2010)