Kuku Sabzi

• •2 cup fresh parsley, packed, finely chopped
• •1.5 cup fresh cilantro, packed, finely chopped
• •1 cup fresh dill, packed, finely chopped
• •0.5 cup scallions, green parts only, finely chopped
• •2 tablespoon dried fenugreek leaves (shanbalileh)
• •6 large eggs
• •2 tablespoon all-purpose flour
• •0.5 teaspoon baking powder
• •0.5 teaspoon turmeric powder
• •1 teaspoon salt
• •0.3 teaspoon black pepper, freshly ground
• •0.5 cup walnuts, roughly chopped
• •2 tablespoon dried barberries (zereshk), rinsed and drained
• •3 tablespoon vegetable oil or olive oil

Instructions

1. 1

   Thoroughly wash all fresh herbs (parsley, cilantro, dill, scallions). Pat them completely dry with a clean kitchen towel or use a salad spinner. This is crucial to prevent a watery kuku. Finely chop all the dried herbs and set aside.

2. 2

   In a large mixing bowl, combine the chopped fresh herbs, dried fenugreek leaves, chopped walnuts, and rinsed barberries (if using).

3. 3

   In a separate medium bowl, whisk the eggs until well combined. Add the all-purpose flour, baking powder, turmeric powder, salt, and black pepper to the eggs. Whisk until smooth and no lumps remain.

4. 4

   Pour the egg mixture over the chopped herbs in the large bowl. Mix gently but thoroughly with a spatula until all the herbs are coated and evenly distributed. Be careful not to overmix.

5. 5

   Heat the vegetable oil in a large (10-inch or 12-inch) non-stick skillet with a lid over medium heat. Ensure the entire bottom of the pan is coated with oil. Once the oil is hot, pour the kuku mixture into the skillet. Spread it evenly with the back of a spoon or spatula to form a thick, uniform layer.

6. 6

   Reduce the heat to medium-low. Cover the skillet and cook for 15-20 minutes, or until the bottom is golden brown and the edges are set. The kuku should be mostly cooked through, but the top might still be slightly moist.

7. 7

   To cook the top: You have a few options. 1) Carefully invert the kuku onto a plate, then slide it back into the pan to cook the other side for 5-7 minutes. 2) If your skillet is oven-safe, transfer it to a preheated oven at 350°F (175°C) for 10-15 minutes until set. 3) If you're skilled, you can cut the kuku into 4-6 wedges directly in the pan and carefully flip each wedge to cook the other side for a few minutes. For a thick kuku, option 1 or 2 is often easier and yields a better result.

8. 8

   Once cooked through and both sides are golden, remove the kuku from the heat. Let it rest in the pan for a few minutes before transferring it to a cutting board.

9. 9

   Cut the Kuku Sabzi into wedges or squares. Serve warm or at room temperature, typically with plain yogurt, fresh bread (like lavash or sangak), and pickled vegetables.

Chef's Tips

• 💡**Herb Preparation is Key:** Ensure herbs are absolutely dry after washing to prevent a soggy kuku. Finely chopping them helps them bind better.
• 💡**Don't Overmix:** Gently fold the egg mixture into the herbs to maintain a light texture. Overmixing can make it tough.
• 💡**Low and Slow Cooking:** Cooking on medium-low heat with a lid allows the kuku to cook through evenly without burning the bottom. Be patient!
• 💡**Customization:** Feel free to adjust the amount of walnuts and barberries to your preference. Some recipes also include a pinch of saffron for extra aroma and color.
• 💡**Serving Suggestion:** Kuku Sabzi is traditionally served with plain yogurt, fresh bread, and torshi (Iranian pickled vegetables). It's delicious both warm and at room temperature.