Day 5 Persian New Year

By Cooking With Ayeh · 60 min

Ingredients

Instructions

1. Wash the herbs and spinach, then dry them very well in a salad spinner or on kitchen towels. You can do this the night before and refrigerate to dry further.
2. Chop the herbs and spinach finely and slice the scallions.
3. Finely chop the walnuts. You may toast them in a saucepan for a few minutes first.
4. Whisk the eggs in a large bowl.
5. Add the turmeric, baking powder, flour, ½ teaspoon salt and a good pinch of pepper, and whisk together.
6. Add the chopped greens, fenugreek, chopped walnuts and barberries and stir gently. Do not overbeat, or the mixture will become watery. It should be a thick batter; if too wet, add a second spoonful of flour.
7. Heat 3 tablespoons of olive oil in a non-stick saucepan (about 9.5 inches / 24 cm) over low to medium heat. Pour in the batter and quickly flatten the top evenly with a rubber spatula.
8. Cook for about 15 minutes until the top and sides are set. During this time, loosen the sides with a spatula from time to time so it does not stick.
9. Place a large plate on top of the pan and carefully flip the kuku onto the plate. It should be a very dark green, almost black.
10. Add a light drizzle of oil to the pan, slide the kuku back in and cook the second side for about 10 minutes. Check that a corner has browned enough, then flip it back onto the plate.
11. Let it cool for at least 10 minutes before slicing into squares or triangles.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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