Kuku Sabzi

Method

1. Swish the herbs in cold water two or three times, then spin them in a salad spinner or press firmly in kitchen paper until completely dry; wet herbs make a soggy kuku that falls apart. Pull off any thick stems and chop the parsley, coriander, dill and spring onions very finely, almost to a fine green crumb, so the cut slices look deep green.

   Add in this stepFlat-leaf parsley (leaves and tender stems) 70 gFresh coriander / cilantro (leaves and tender stems) 60 gDill 20 gSpring onions (green parts) 2

2. Toast the walnuts in a dry pan on medium heat for 3 min, stirring, until they smell nutty, then let them cool and chop roughly. Soak the barberries in cold water for 5 minutes so any grit sinks, then lift them out and pat dry.

   Add in this stepWalnuts 25 gDried barberries (or finely chopped dried cranberries) 2 tbsp

   medium heat

3. In a large bowl, beat the eggs with the finely grated garlic, turmeric, baking powder, flour, salt and pepper until no lumps remain. Add the herbs, walnuts and barberries and mix well. It should look like a thick green mass with just enough egg to hold it together; that is correct.

   Add in this stepEggs 3Garlic cloves 1Ground turmeric ½ tspBaking powder ¼ tspPlain flour 1 tbspSalt ¾ tspBlack pepper 1 pinch

4. Heat the oil in a 20 cm non-stick frying pan on medium heat for about 1 minute, pour in the mixture and level it with a spatula. Cover, lower the heat to low heat and cook for 12 min, until the edges are set, the underside is deep brown and the top is barely wet. Too much heat burns the bottom before the middle cooks.

   Add in this stepVegetable oil 1¼ tbsp

   medium heat→low heat

5. Cut the kuku into 4 wedges like a pizza and flip each piece carefully with a spatula. Drizzle the rest of the oil around the edge of the pan and cook uncovered on low heat for 7 min more. It is done when the centre springs back when pressed and a knife pushed into it comes out with no runny egg.

   Add in this stepVegetable oil ¾ tbsp

   low heat

6. Turn off the heat and let it settle for 2 to 3 minutes before moving it to a plate. Serve warm or at room temperature with yogurt, flatbread and raw vegetables.

   Add in this stepPlain yogurt, to serve 120 g