Fresh herb kuku (kuku-ye-sabzi)
About 1 hour. Serves 6 to 8.
1⁄4 cup oil, butter or ghee, divided 1 cup barberries, soaked for 20 minutes and rinsed, divided 10 eggs 1 teaspoon salt 1 teaspoon pepper 1 tablespoon flour 1 teaspoon baking powder 2 tablespoons advieh (Persian mixed spices, see note) 2 cups finely chopped parsley 2 cups finely chopped cilantro 2 cups finely chopped dill 1 cup finely chopped fenugreek 1 cup finely chopped green onions 1 stalk green garlic (white and green parts finely-chopped) or 3 cloves garlic (finely chopped) 1 cup finely chopped romaine lettuce 1 cup coarsely chopped walnuts 1. Heat the oven to 400 degrees.
2. In a skillet, heat one tablespoon oil over medium heat and stir fry 1⁄2 cup barberries until they are shiny and slightly plump, 10 to 20 seconds, careful not to burn. Remove from heat and set aside to use later as a garnish.
3. In a mixing bowl, beat together the eggs, salt, pepper, flour, baking powder and advieh. Stir in the chopped parsley, cilantro, dill, fenugreek, green onions, garlic, lettuce, walnuts and remaining barberries.
4. Heat the remaining oil in an ovenproof baking dish in the preheated oven for 5 minutes.
5. Take the baking dish out of the oven and pour the egg mixture in the dish. Bake until set and lightly colored, 20 to 30 minutes. Remove and set aside for 5 minutes to give the kuku time to set up.
6. To serve, loosen the sides with a knife, cut to desired pieces and serve it in the baking dish or invert it onto a serving platter and cut into pieces to serve. Garnish with barberries.