Persian Herb Kuku with Walnuts and Barberries

What you need

• 1 bunch flat-leaf parsley, about 100 g (3 1/2 oz), leaves and tender stems, finely chopped
• 1 bunch cilantro, about 100 g (3 1/2 oz), finely chopped
• 1 bunch dill, about 60 g (2 oz), finely chopped
• 4 scallions, finely chopped
• 6 large eggs
• 1 tsp turmeric
• 1 tbsp all-purpose flour
• 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 40 g (1/3 cup) walnuts, coarsely chopped
• 2 tbsp dried barberries, optional, rinsed
• 4 tbsp sunflower oil, for frying

Method

Restated from the original video

1. 1

   Wash the parsley, cilantro and dill, then dry them very well with a towel and chop finely. Wet herbs make a soggy kuku.

2. 2

   In a large bowl, beat the eggs with the turmeric, flour, baking powder, salt and pepper until smooth.

3. 3

   Fold in the parsley, cilantro, dill and scallions until the mixture looks like a thick green batter held together by egg.

4. 4

   Fold in the walnuts and barberries.

5. 5

   Heat 3 tbsp of the oil in a 24 cm (10 in) non-stick frying pan over medium-low heat.

6. 6

   Pour in the mixture and press it flat with a spatula. Cover with a lid.

7. 7

   Cook for 10-12 min, until the underside is golden and the top is nearly set.

8. 8

   Cut the kuku into 4 wedges while it is still in the pan.

9. 9

   Flip each wedge, add the remaining oil around the edges and cook uncovered for 4-5 min, until golden and cooked through.

10. 10

    Serve warm or at room temperature, cut into wedges.

Imported from dishtales.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.