Iran
Kuku sabzi, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
20 min2 to wash
3 lazy steps
- 1
Whisk 4 large eggs with 1/2 tsp ground turmeric, 1/2 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl.
- 2
Fold 250 ml finely chopped fresh parsley, 250 ml finely chopped fresh cilantro, 250 ml finely chopped fresh dill, 120 ml finely chopped scallions, 2 tbsp dried barberries, and 2 tbsp chopped walnuts into the egg mixture.
- 3
Heat 2 tbsp vegetable oil in a skillet over medium-low heat, pour in the mixture, cover and cook for 10 minutes until set, then flip and cook 5 minutes more.
How it's eaten in Iran
In Iran, it is served hot or cold accompanied by flatbread, yogurt, and pickled vegetables.