green kuku (kuku sabzi)

healthy combination of vegetables and spices with eggs

This vegetarian recipe traditionally contains zereshk (barberries) and crushed walnuts, but barberries can be hard to come by outside Iran. Thankfully, even without them, this is absolutely delicious. Served with rice and fried fish from the Caspian Sea or the Persian Gulf, no celebration is complete without it.

ingredients

• 250g (1 1⁄2 cup) spinach 100g (1 cup) coriander
• 100g (1 cup) parsley
• 1 large leek, approximately 200g (7oz)
• 8 large eggs
• 120ml (8 tbsp) vegetable oil
• salt and pepper

preparation

• blitz the greens to a pulp in a food processor
• transfer to a big bowl
• in a separate bowl, break the eggs
• add salt, pepper and 65ml (1⁄4 cup) of water
• whisk until frothy and add to the greens
• mix well
• heat six tablespoons of oil in a pan
• add the vegetable and egg mixture
• cover and reduce the heat
• when the bottom is cooked and the top is firm, use a large plate or serving dish to flip it over
• add the remaining oil to the pan
• cook the other side for 5-7 minutes

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