How to make Kuku sabzi

Ingredients

• 6 eggs
• 1 large bunch each of parsley, coriander and dill (about 250 g of herbs in total), finely chopped
• 6 spring onions or a bunch of chives, finely chopped
• 1 tbsp dried fenugreek leaves (optional)
• 40 g walnuts, chopped
• 1 tbsp dried barberries or cranberries (optional)
• 1 tsp baking powder
• 1/2 tsp turmeric
• 4 tbsp vegetable oil, salt and black pepper

Method

1. Heat the oven to 180 °C. Pour the oil into a 22 cm ovenproof dish and put it in the oven to heat.
2. Beat the eggs in a large bowl with the baking powder, turmeric, 1 tsp salt and some pepper.
3. Stir in the herbs, spring onions, fenugreek, walnuts and barberries. The mixture should look much greener than yellow.
4. Carefully pour the mixture into the hot oiled dish and smooth the top.
5. Bake for 30 to 35 minutes, until firm in the middle and golden at the edges. A knife pushed into the centre should come out clean, with no liquid egg.
6. Cut into wedges and serve warm or cold with bread, yoghurt and a salad.