KOOKOO SABZI

Serves: 6

6 large eggs

2 tsp (10 mL) dried fenugreek leaves (optional)

2 tsp (10 mL) dried barberries, rinsed (optional)

2 tbsp (30 mL) coarsely chopped walnuts

1/2 tsp (2.5 mL) turmeric

1/2 tsp (2.5 mL) sea salt

1/2 tsp (2.5 mL) freshly ground black pepper

1 tsp (5 mL) baking powder 2 tbsp (30 mL) extra-virgin olive oil, divided

2 cups (500 mL) finely chopped fresh spinach, lightly packed 2 cups (500 mL) chopped fresh parsley, lightly packed, approximately 2 bunches

2 cups (500 mL) chopped fresh green onions, lightly packed 1 cup (250 mL) chopped fresh dill, lightly packed

1 cup (250 mL) chopped fresh cilantro, lightly packed, approximately 1 bunch

2 tbsp (30 mL) chopped fresh tarragon, packed

1. Beat the eggs with the fenugreek, barberries, walnuts, turmeric, salt pepper and baking powder until well combined. The baking powder will clump, but it will dissolve as the mixture sits.

2. Heat 1 tbsp (15 mL) olive oil in a large frying pan over medium heat. Add the spinach, parsley, onion, dill, cilantro and tarragon. Cook, regulating the heat until the herbs reduce in mass and are very dark. Cool, then beat into the egg mixture.

3. Heat the oven to 300 F

(150 C). Heat the remaining oil in a 10- to 11-inch (25-28 cm) non-stick ovenproof frying pan over medium heat. Add the egg mixture and cook for a minute to firm the sides and bottom.

4. Place in the oven and bake for 30 minutes until firm. Remove from the oven and let settle for 5-10 minutes. Slide out onto a serving dish and cut into 6 wedges.