Kuku Sabzi

Ingredients

• 150g flat-leaf parsley
• 100g fresh coriander
• 150g garlic chives or spring onion greens
• 60g fresh dill
• 6 large eggs
• 1 tbsp plain flour
• 1/2 tsp baking powder
• 60g walnut halves, roughly broken
• 2 tbsp dried barberries
• 1.5 tsp fine salt
• 1/2 tsp ground black pepper
• 1/4 tsp ground turmeric
• 5 tbsp sunflower oil
• 20g butter

Before you cook

• Wash all the herbs, shake them hard and spread them on a tea towel to dry for at least 2 hours, because wet herbs make a soggy kuku.
• Strip the leaves from the coarse parsley and coriander stalks, then chop all the herbs and the chives very finely.
• Rinse the barberries briefly in cold water and drain them straight away.
• Beat the eggs with the flour, baking powder, salt, pepper and turmeric until smooth.

Steps

1. Fold the chopped herbs into the beaten egg mixture until every strand is coated.
2. Stir in the walnuts and barberries.
3. Heat the oil and butter in a 24cm non-stick frying pan over medium heat until the butter foams.
4. Pour in the herb mixture and press it down into an even layer with a spatula.
5. Cover the pan, drop the heat to low, and cook for 20 minutes without disturbing it.
6. Check that the top is set and the underside is deep brown by lifting an edge with a palette knife.
7. Slide the kuku onto a large plate, then invert the pan over the plate and flip the whole thing back so the raw side is down.
8. Cook the second side uncovered for 12 to 15 minutes, until it is firm to the touch and browned.
9. Slide the kuku onto a board and let it settle for 10 minutes so it firms up.
10. Cut it into wedges or diamonds and serve warm or at room temperature with flatbread and yoghurt.