Kuku Sabzi

Ingredients

• 1¾ ozparsleyflat-leaf, finely chopped; part of a ready-made herb mix in source 1
• 1¾ ozcilantrofinely chopped
• 1 ozdillfresh, finely chopped (optional)
• 3Scallionsthinly sliced; alternatively the green part of a leek
• 15¾ ozSpinachfinely chopped, briefly wilted and squeezed (optional)
• 5eggslarge, beaten; binds the mixture
• 2 clovesgarlicfinely grated (optional)
• ½ tspturmericground
• ½ tspcuminground (optional)
• 1 tspsalt
• ½ tspblack pepperground
• 1¼ ozwalnutschopped; mixed in or as topping (optional)
• 1 ozbarberriesdried; mixed in or as topping (optional)
• 1 tbspflourfor binding (optional)
• 1 pinchBaking sodafor a lighter texture (optional)
• 5 tbspolive oilfor sautéing and frying

Method

1. Prepare the herbs and greensWash the parsley, cilantro and, if using, the dill, dry them very thoroughly and chop them finely. Slice the scallions thinly, or use the green part of a leek instead. If you are adding spinach, chop it finely, wilt it briefly and squeeze it well.
2. Optionally wilt the herbsIf you prefer not to use the herbs raw, soften the scallions in a little olive oil until lightly browned, then add the herbs and spinach and let them wilt for a moment. Leave the mixture to cool, then squeeze out as much liquid as you can.
3. Season the egg baseIn a large bowl, beat the eggs with the salt, black pepper and turmeric. If you like, add the cumin, a pinch of baking soda for a lighter texture, the flour for binding and the grated garlic.
4. Fold in the herbsFold the herbs into the eggs and, if you like, add the chopped walnuts and dried barberries. The mixture should hold together well; if it seems loose, beat in another egg.
5. Spread the mixture in the panHeat a generous amount of olive oil in a large nonstick frying pan. Pour in the herb mixture and press it down with a spatula into an even layer.
6. Cook covered until setCover the pan and cook the kuku over medium heat for about 10 minutes, until the top is dry and set and the underside is golden brown.
7. Flip and finish cookingTurn the kuku in one piece with the help of a plate, or cut it into pieces first and flip them one by one. Add a little more olive oil and cook uncovered for 5 to 15 minutes, until the second side is golden brown too.
8. Drain, slice and serveLift the kuku onto paper towels and blot off the excess oil. Cut it into pieces and serve warm, at room temperature or cold.

Tips and variations

The herbs can go into the eggs raw or be wilted briefly first; with plenty of spinach and cumin, the kuku turns especially green and earthy. Instead of flipping it, you can finish it in the oven at 200 °C (400 °F) for 10 to 12 minutes once the bottom has set. A paper towel tucked under the lid catches the condensation and keeps the top dry. Flour gives a firmer bind, baking soda a lighter texture, and a ready-made kuku herb mix with garlic can stand in for the individual herbs. Instead of mixing them in, the walnuts and barberries can be scattered over the pieces to serve. Cut into pieces and served cold, kuku packs well for a picnic.