• 30 g fresh coriander
  • 30 g parsley
  • 20 g dill
  • 40 g leeks
  • 2 clove garlic
  • 3 x eggs
  • 1 tsp black pepper
  • 1 1/2 tsp turmeric
  • 3 pinch salt
  • 1/2 tbsp barberry berries
  • 2 tbsp walnuts
  • 3 tbsp sun flower oil


  1. Rinse the herbs well with cold water. Spread them out on a kitchen towel. Let them dry for at least 2 hours before mincing them.
  2. Mince the garlic.
  3. Whisk eggs, pepper, turmeric and salt to a large bowl.
  4. Add the rest of the ingredients except oil.
  5. Heat the oil in a 20 cm frying pan.
  6. Pour the herbal egg mixture into the pan and spread it evenly. Press gently with a spatula or with the back of a spoon.
  7. Put the lid on and cook gently for about 15 minutes on low heat.
  8. Take the frying pan off the heat, cover it with a large plate. Turn the dish over on the plate and back into the frying pan.
  9. Without a lid, cook the other side gently for another 15 minutes.
  10. You can enjoy kukosabzi as a sandwich with tzatziki, pickled cucumber and tomato. Labeneh or Greek yogurt taste delicious with this too.
  11. Zereshk: are dried barberry berries, without seeds and with a pleasant acidity. Reminiscent of cranberries, as they are slightly sour. Available in all stores with international food or can be ordered online.