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.
