Farnaz’ Kuku-ye Sabzi

You have this recipe already, but I’m starting here to give you one skeleton.  I now mix and match this recipe with the other two included (Samin Nosrat’s and Andy Baraghani’s).

Ingredients

One bunch each of parsley, cilantro, spinach, and scallions (just the green parts)

5 eggs

1–2 slices of bread

Olive oil

Salt and pepper

Garlic powder

Yogurt or feta or cucumbers or pita for serving

Step 1

Blend greens together with one or two slices of bread and five eggs.  Start with only one egg (don’t want to over blend the eggs).  Add bread a little at a time.  Add salt and pepper, and garlic powder.

Step 2

Heat two to three tablespoons of olive oil in a skillet.  Spread mixture thick an’ even.  Cook fifteen to twenty minutes on each side over low to medium heat.  You can bake in a baking dish for larger quantities.  (350 degrees- thirty minutes, pour butter on top and cook an additional twenty to thirty minutes, or until golden brown).

Step 3

Serve with yogurt or feta or cucumbers or pita.

Notes

Just use any greens you have, including kale, although this mixture provides a sweeter and less bitter overall flavor.

Baraghani says one must chop up all the herbs by hand. I do that sometimes, but often I use a food processor and this dish is still very tasty.