Kuku Sabzi

Ingredients

Instructions

1. 1

   Preheat a small nonstick frying pan with a lid over low heat. Finely chop the parsley and cilantro, slice the scallions, chop the walnuts, and quickly rinse the barberries; pat them dry so they do not water down the mixture.

2. 2

   Crack the eggs into a bowl and whisk until completely smooth and slightly frothy. Whisking well helps the kuku puff a little and keeps the texture tender.

3. 3

   Add the parsley, cilantro, scallions, dried fenugreek leaves, walnuts, barberries, turmeric, salt, black pepper, and baking powder to the eggs. Stir until evenly combined; the mixture should look very herb-heavy, which is traditional for kuku sabzi.

4. 4

   Add the oil to the pan and swirl to coat the base and sides. Pour in the herb mixture, level the top, cover, and cook on low heat for 8-10 minutes until the edges are set and the underside is golden. Low heat is important so the center cooks through before the bottom browns too much.

5. 5

   Carefully flip the kuku using a plate, or slide it under a grill-safe lidless setup if that is easier. Cook the second side for 4-5 minutes until fully set in the center. A knife inserted in the middle should come out without raw egg.

6. 6

   Rest for 3 minutes, then cut into wedges and serve warm or at room temperature.

Nutrition per serving

Notes

• •If fresh fenugreek is available, use about 15 g finely chopped in place of the dried fenugreek leaves.
• •A small 20 cm nonstick pan gives the best thickness for 2 servings.
• •Kuku sabzi is delicious with lavash, yogurt, torshi, or a simple salad.
• •Do not overcrowd the pan with too much mixture depth; if using a smaller pan, cook even more gently over low heat.

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