Kuku sabzi

Kuku is like a frittata and we have many versions in Iran. It’s a very traditional dish but I’ve changed it a bit, adding potatoes to soften the intensity of the herbs, and dried barberries because I love their tart bite, plus they look great, too.

SERVES 4 | PREP 20 MINS | COOK 30 MINS | EASY | GF

1 large potato, peeled

1 small brown onion, grated (optional)

250g chopped garlic chives or chives

65g chopped coriander, stalks and leaves 35g chopped flat-leaf parsley, stalks and leaves 4 garlic cloves, finely chopped

4 eggs, lightly beaten

2 tsp ground turmeric

125ml olive oil

35g dried barberries (optional)

50g walnuts, chopped (optional)

1 Grate a third of the potato and set aside on a clean tea towel. Roughly chop the remaining potato, then put in a pan, cover with cold water and season well with salt. Bring to the boil over a high heat, then reduce to a simmer and cook the potato for 8-10 mins or until soft. Drain and put in a large bowl.

2 Add the onion (if using) to the grated potato, then roll up in the tea towel and wring it out to remove the excess liquid. Add the dried grated potato and onion to the cooked potato, along with the herbs, garlic, egg and turmeric. Season to taste and mix well.

3 Heat the olive oil in a 20cm frying pan over low heat. Add half the potato and herb mixture, and top with the barberries and walnuts, if using. Spoon the remaining potato and herb mixture over the top, then cover with a lid and cook for 10 mins. Carefully flip the frittata onto a plate or wooden board, then slide it back into the pan, uncooked side down. Continue to cook, this time uncovered, for a further 10 mins until golden.

4 Slice the kuku sabzi like you would a pizza and enjoy hot or cold. It’s also tasty wrapped in Persian flatbread with sliced tomato.

PER SERVING 433 kcals | fat 37.1G saturates 6.1G | carbs 11.3G | sugars 1.9G fibre 3.7G | protein 11.5G | salt 0.2G