Target: 6 × 4 inches · landscape

Kuku Sabzi

60 min · 6 servings

Ingredients

□ 2 cups finely chopped fresh parsley

□ 1 cup finely chopped fresh cilantro

□ 3/4 cup finely chopped fresh dill

□

□ 8 large eggs

□ 1 tsp kosher salt

□ 1/2 tsp ground black pepper

□ 1/2 cup toasted walnuts, coarsely chopped

□ 1/3 cup dried barberries

□ 3 tbsp olive oil, divided

□ Plain yogurt and flatbread, for serving

1. Heat oven to 350 F. Dry the washed herbs completely, then finely chop them.

2. Whisk eggs, salt, and pepper; fold in herbs, walnuts, and barberries. Oil a 10-inch ovenproof skillet over medium.

3. Cook 4 minutes until the edge sets. Drizzle with oil and bake at 350 F for 16 minutes, just until the center no longer sloshes.

4. Rest 10 minutes, loosen the edge, and cut into wedges. Serve warm or at room temperature with yogurt and flatbread.

Cook’s note: Dry herbs and a generously oiled skillet protect the crisp edges and help the kuku release.