Kuku Sabzi

ingredienser

• 30 g fresh coriander
• 30 g parsley
• 20 g dill
• 40 g leeks
• 2 clove garlic
• 3 x eggs
• 1 tsp black pepper
• 1 ½ tsp turmeric
• 3 pinch salt
• ½ tbsp barberry berries
• 2 tbsp walnuts
• 3 tbsp sun flower oil

fremsgangsmåte

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.