Kuku Sabzi (Persian Herb Omelette)

Ingredients

• 8 eggs
• a very big bunch of parsley
• a very big bunch of coriander
• a bunch of dill
• 1 bunch of spring onions
• 60 g walnuts, roughly chopped
• 40 g barberries, or dried cranberries
• 1/2 tsp turmeric
• 2 tbsp plain flour
• 1/2 tsp baking powder
• 40 g butter
• 2 tbsp olive oil

Method

1. Herbs by the bagful

   Chop all the herbs and spring onions very finely. It should look like an absurd amount — around 350 g of greenery to 8 eggs. That ratio is the dish: the egg is a binder here, not the main event.

2. Dry them out

   Spread the chopped herbs on a tray for 15 minutes, or wring them in a cloth if they were just washed. Wet herbs release water into the egg and the kuku will not set properly.

   15 min

3. Mix

   Beat the eggs with the flour, baking powder, turmeric and plenty of salt, then fold in the herbs, walnuts and barberries. The flour and baking powder give it the slightly cakey lift that distinguishes kuku from a frittata.

4. Set the base on the hob

   Heat the butter and oil in an ovenproof pan until foaming, pour the mixture in and cook on a low heat for 10 minutes until the bottom is set and browned.

   10 min

5. Finish in the oven

   Transfer to a 180°C oven and bake until just firm in the middle, about 20 minutes. Overbaked it goes dry and khaki; pull it while the centre still has the faintest give.

   20 min

6. Serve warm or cold

   Rest 10 minutes, then cut into wedges. It is traditionally eaten at room temperature with yoghurt and flatbread, and it is genuinely good cold the next day.

   10 min