Kuku Sabzi

What can you do when you have an abundance of herbs? Chop them all up and shove them in this Persian fritata recipe, that's what!

Ingredients
serves 4 
(as a side dish)
100g flat-leaf parsley
100g coriander
20g dill
30g chives
2 tbsp olive oil
3 spring onions
1 onion, finely chopped
2 tsp turmeric
6 eggs
1 tbsp plain flour
1 tsp baking powder
salt
ground black pepper
50g walnuts, crushed
2 tbsp dried barberries

Method

Finely chop all the herbs and spring onion by blitzing them in a food processor.  

Then in a medium size frying pan heat the olive oil over a low to medium temperature. Add the chopped onion and gently fry for few minutes. Next add the turmeric and continue to cook for a further couple of minutes before adding the chopped herbs.  Cook for another 5 minutes until the herbs have softened and reduced. Remove from the heat and set aside.

In a large bowl mix together the eggs, flour, baking powder, and yogurt. Season well with plenty of salt and pepper.

Add the fried herbs to the egg and mix well. Next add the barberries and walnuts. 

It depends how squeamish you are about raw eggs but taste the mixture and add more salt if needed. It needs to be well seasoned. 

Bring the frying pan back onto the heat on a medium temperature and heat some olive oil. Then pour in the egg and herb mixture. 

Fry gently and slowly for around 10 minutes.  Keep a close eye on how it's cooking. Once it looks like it's mostly done use a soft pallete knife or something similar and work the edges clear of the side. Then place a large plate over the top and flip the pan over. 

Slide the frittata back into the frying pan to cook the other side for a few minutes, using the pallete knife to tidy the edges up. 

Once cooked flip it out onto another plate and serve with the least coloured side on top.