Kuku Sabzi

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 175°C (350°F).

   Ca. 10 min.

2. 2

   In a large mixing bowl, whisk the eggs until well combined.

   Ca. 1 min.

3. 3

   Add the finely chopped parsley, cilantro, dill, and scallion to the eggs.

   Ca. 2 min.

   Kokkens note: Ensure the herbs are very finely chopped for a good texture.

4. 4

   Stir in the dried fenugreek leaves, chopped walnuts, and barberries (if using).

   Ca. 1 min.

   Kokkens note: If using fresh fenugreek, use about 1/4 cup and chop finely.

5. 5

   Add the flour, baking powder, turmeric, salt, and black pepper to the herb mixture.

   Ca. 1 min.

6. 6

   Mix everything thoroughly until all ingredients are evenly distributed and coated.

   Ca. 2 min.

7. 7

   Heat the vegetable oil in a 24-26 cm (9-10 inch) oven-safe non-stick pan over medium heat.

   Ca. 2 min.

   Kokkens note: Ensure the pan is truly oven-safe.

8. 8

   Pour the Kuku Sabzi mixture into the hot pan, spreading it evenly.

   Ca. 1 min.

9. 9

   Cook on the stovetop for 5-7 minutes, until the bottom is set and lightly golden.

   Ca. 7 min.

   Kokkens note: Do not stir; let it form a crust.

10. 10

    Transfer the pan to the preheated oven and bake for 15-18 minutes, or until the Kuku Sabzi is puffed up and cooked through.

    Ca. 18 min.

    Kokkens note: A toothpick inserted into the center should come out clean.

11. 11

    Remove from the oven and let it cool slightly in the pan before inverting onto a cutting board.

    Ca. 3 min.

12. 12

    Cut into wedges or squares and serve warm or at room temperature.

    Ca. 1 min.

    Kokkens note: Traditionally served with yogurt or a side salad.