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Kuku Sabzi

Make kuku sabzi, from the first ingredient to the finished dish.

2 servings · 11 ingredients · 4 steps

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Kuku Sabzi, plated and ready to serve. — The finished recipe. Kuku Sabzi

Ingredients 1 to 6 for kuku sabzi arranged separately on a dark worktop. — Ingredients 1 to 6. 5 large, about 275 g Egg. 150 g Spinach. 60 g Spring onion. 20 g Walnuts (Roughly chopped. They are the crunch and also 138 kcal of the pan.). 2 tsp (10 g) Olive oil. A large bunch, finely chopped Fresh parsley

Ingredients 7 to 11 for kuku sabzi arranged separately on a dark worktop. — Ingredients 7 to 11. A large bunch, finely chopped Fresh coriander. A small bunch, finely chopped Fresh dill. Half a teaspoon Ground turmeric. To taste Salt. To taste Black pepper

Kuku Sabzi, preparation step 1: Wilt the spinach in a dry pan, squeeze it dry and chop it. Mix with all the herbs and the sliced spring onion. There should be far more green than seems reasonable. — Step 1. Wilt the spinach in a dry pan, squeeze it dry and chop it. Mix with all the herbs and the sliced spring onion. There should be far more green than seems reasonable.

Kuku Sabzi, preparation step 2: Beat the eggs with the turmeric, salt and pepper, and stir in the greens and walnuts so everything is coated but only just. — Step 2. Beat the eggs with the turmeric, salt and pepper, and stir in the greens and walnuts so everything is coated but only just.

Kuku Sabzi, preparation step 3: Heat the oil in a 20 cm non-stick pan over a medium-low heat, pour the mixture in and cover. Cook for ten minutes until the base is deep green-brown and the top is nearly set. — Step 3. Heat the oil in a 20 cm non-stick pan over a medium-low heat, pour the mixture in and cover. Cook for ten minutes until the base is deep green-brown and the top is nearly set.

The finished kuku sabzi. — Step 4. Slide onto a plate, flip back into the pan and cook the other side uncovered for four minutes. Cut into wedges. It is eaten warm or cold.

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