Kuku Sabzi

Ingredients

• •6 large eggs
• •1½ cups fresh flat-leaf parsley, finely chopped
• •¾ cup fresh dill, finely chopped
• •½ cup fresh chives or green onions, finely chopped
• •¼ cup fresh cilantro, finely chopped (optional)
• •¼ cup walnuts, roughly chopped
• •2 tbsp dried barberries (zereshk) or dried cranberries, roughly chopped
• •½ tsp baking powder
• •¼ tsp turmeric
• •¾ tsp salt
• •¼ tsp ground black pepper
• •2 tbsp olive oil or butter

Directions

1. 1Whisk eggs with baking powder, turmeric, salt, and pepper in a large bowl until combined.
2. 2Fold in all the chopped herbs, walnuts, and barberries until the mixture is almost entirely green.
3. 3Heat oil in a 10-inch oven-safe non-stick skillet over medium heat.
4. 4Pour in the egg and herb mixture and smooth the top with a spatula.
5. 5Cover with a lid and cook on medium-low heat for 12–15 minutes until the edges are set and the centre is mostly firm.
6. 6Flip using a plate: slide kuku onto a large plate, then invert back into the pan to cook the other side for 5 minutes.
7. 7Alternatively, transfer the pan to a 375°F oven for 10 minutes to finish the top without flipping.
8. 8Slide onto a cutting board, slice into wedges, and serve warm or at room temperature with yogurt and flatbread.

💡 Dried barberries (zereshk) are available at Iranian and Middle Eastern grocery stores; substitute dried cranberries roughly chopped, or omit entirely. The kuku keeps refrigerated for 3 days and is excellent cold in a sandwich.

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