Kuku sabzi does not have a single recipe like many recipes, everybody cooks it differently.
Its basic features are having plenty of green spices, the amount of eggs is less than herbs and the egg is used only as a binder, the taste is supported with powder spices.
Walnut and dried fruit can be added just like I do, or just to decorate. The baking powder is again optional. The greenery and the spices are completely based on your taste. But keep it in mind that generally the fresh herbs such as fresh onion or garlic is used. Unfortunately I could not use onions and garlic because of stomach problems. I also could not dare to put very dense tastes together, so I used purslane. In addition I used plenty of parsley, dill, fresh mint, fresh thyme in my herb mixture.
- 3 eggs,
- 4 cups chopped fresh herbs (parsley, dill, scallions, fresh garlic, mint, spinach, purslane, etc.)
- 1 tbsp plain yogurt,
- 1/2 cup chopped walnuts,
- 5-6 halved walnuts,
- 2 tablespoons dried berries,
- A pinch of pepper, allspice, turmeric, cumin,
- A pinch of baking powder,
- 1 sweet spoon butter,
- Beat the eggs in a bowl,
- Add yogurt and beat until well mixed,
- Add spices, salt and baking powder and whisk until well mixed,
- Add green herbs, walnuts and dried fruit and mix,
- Fry the butter in a small skillet,
- Add the egg mixture and place half-walnuts on top,
- Cook in slow-medium heat until the top gets dry,
- Then turn it upside down and cook for five mins. more.