Kuku Sabzi

Ingredients

Herbs (about 250 g total chopped, by volume the bulk of the dish)

• 1 large bunch flat-leaf parsley (about 80 g)
• 1 large bunch coriander (about 60 g)
• 1 large bunch fresh dill (about 60 g)
• 1 small bunch chives (or spring onion tops, about 30 g)
• A handful fresh fenugreek leaves (shanbalileh) - OR 2 teaspoons dried fenugreek leaves (kasoori methi)

Eggs

• 6 eggs (large)
• 2 tablespoons plain flour (or chickpea flour for a gluten-free version)
• 1 teaspoon baking powder
• 1 teaspoon ground turmeric
• 1 ½ teaspoons salt
• ½ teaspoon black pepper

Optional add-ins

• 40 g walnuts (chopped, traditional in some households)
• 1 tablespoon zereshk (dried barberries, rinsed, traditional in some)
• 1 large pinch saffron (soaked in 2 tablespoons hot water)

For cooking

• 4 tablespoons sunflower oil (or 2 tablespoons oil + 2 tablespoons butter)

To serve

• Greek yogurt (or mast o musir)
• Sliced tomato, cucumber
• Fresh herbs and pickles
• Sangak (or other Persian bread)

Method

Stage 1 - Chop herbs

1. Strip leaves from the stems; reserve the soft fine stems (which have great flavour); discard only the thick bottom stems.
2. Chop all herbs very fine - by hand on a board, or pulse in a food processor (don't process to a paste - you want fine chop).
3. The herb pile should be about 250 g total. (If using a kitchen scale, fresh chopped herbs weigh light - go by volume too: you want a generous heap, the bulk of the dish.)

Stage 2 - Egg mixture

1. In a wide bowl, whisk eggs until well combined.
2. Whisk in flour, baking powder, turmeric, salt and pepper.
3. Stir in the saffron-water (if using).

Stage 3 - Combine

1. Fold the chopped herbs into the egg mixture.
2. Add walnuts and barberries if using.
3. The mixture should be thick (more like a herb-with-some-egg than an omelette) - about 80% herbs, 20% egg.

Stage 4 - Cook (stovetop method)

1. Heat oil in a 24 cm non-stick pan over medium heat until shimmering.
2. Pour in the mixture; smooth the top.
3. Cover with a lid (to trap heat).
4. Cook 6-8 minutes - the bottom sets and turns deep green-brown.
5. To flip: slide onto a flat plate, then invert the pan over the plate and tip back. Cook 4-6 more minutes covered to set the second side.

Stage 5 - Or oven method (easier for beginners)

1. Heat oven to 180°C (160°C fan).
2. Heat oil in an ovenproof 24 cm pan over medium heat.
3. Pour in the mixture; cook 3 minutes on the stove to set the bottom.
4. Transfer to the oven; bake 18-20 minutes until a skewer comes out clean and the top is set.

Stage 6 - Cool slightly and serve

1. Cool 5 minutes; cut into wedges or squares.
2. Serve warm or at room temperature with yogurt, bread and salad.