Kuku Sabzi

Method

1. 1

   Preheat the oven and pan

   Heat the oven to 200°C (180°C fan). Set a 20 cm ovenproof metal pan on a baking tray and heat for 10 minutes; handle the pan only with oven gloves.

2. 2

   Mix the eggs

   Whisk the eggs, turmeric, baking powder and salt in a large bowl for 30 seconds, until evenly combined and lightly frothy.

3. 3

   Add the herbs

   Stir in the parsley, coriander, dill and spring onions for 30 seconds, until evenly coated; the three herbs weigh 200 g before chopping, excluding the spring onions.

4. 4

   Oil the hot pan

   Carefully remove the pan from the oven with oven gloves and add about 1 tbsp plus 2 tsp olive oil, or enough to coat the base and lower sides; the oil should shimmer.

5. 5

   Bake the kuku

   Pour the mixture into the pan and bake at 200°C (180°C fan) for 25 to 35 minutes, checking from 25 minutes; it is done when the centre is just set and a knife inserted there comes out without liquid egg.

6. 6

   Rest and serve

   Rest in the pan at room temperature for 5 minutes, then loosen the edges and cut into wedges; each wedge should hold its shape when lifted.

Tips

• Herb weights are measured before chopping, after removing tough stems. Chop finely and dry the herbs well. The 200 g total is parsley, coriander and dill; spring onions are additional.
• Use a 20 cm ovenproof metal pan, preferably non-stick. If using a ceramic dish, do not preheat it; coat it with oil and bake at 200°C (180°C fan) for about 30 to 40 minutes, checking from 30 minutes for a just-set centre and a knife that comes out without liquid egg.

Swaps

• Replace some parsley with extra coriander or dill, keeping the combined weight of the three herbs at 200 g.
• Use finely sliced chives in place of the spring onions.
• Fold in 25 g dried barberries or 30 g chopped walnuts with the herbs.

Storing

Cool promptly, cover and refrigerate for up to 3 days. Serve cold or reheat until hot throughout.