Kuku Sabzi

Ingredients

• 1 cups Parsley
• 1 cups Cilantro
• 12 tbsp Dill
• 4 pcs Scallions
• 6 pcs Eggs
• 4 tbsp Walnuts
• 2 tbsp Barberries
• 0.5 tsp Turmeric
• 0.5 tsp Baking Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 tbsp Water
• 2 tbsp Butter
• 2 tbsp Olive Oil
• 0.5 tsp Dried Mint
• 0.25 tsp Saffron
• 8 tbsp Yogurt

Method

1. Finely chop {parsley}, {cilantro}, {dill}, and {scallions} so the mixture cooks evenly and slices cleanly.
2. Steep {saffron} in near-boiling {water} until deeply colored and fragrant, so its aroma disperses evenly through the kuku.
3. Whisk {eggs} with {salt}, {black_pepper}, {turmeric}, {baking_powder}, and the bloomed {saffron} until smooth and lightly frothy, then fold in the chopped {parsley}, {cilantro}, {dill}, {scallions}, {walnuts}, and {barberries}.
4. Heat {olive_oil} and half the {butter} in a medium nonstick skillet over medium heat. Add the herb-egg mixture, smooth the top, and cook gently for several minutes until the edges are set and the bottom is deep golden. Lower the heat, cover, and cook until nearly set through.
5. Run a spatula around the edges, invert the kuku onto a plate, then slide it back into the skillet with the remaining {butter}. Cook over low heat until fully set, lightly springy in the center, and fragrant.
6. Rest the kuku briefly so it slices neatly, then cut and serve warm with {yogurt} topped with {dried_mint} for a cool, bright finish.