Kookoo Sabzi

Ingredients

Vegetable oil

3 tablespoons

Black pepper

1/2 teaspoon

Salt

1 teaspoon

Turmeric

1/2 teaspoon

Baking powder

1 teaspoon

Eggs

6 large

Fresh fenugreek leaves

1 cup, chopped

Fresh chives

1/2 cup, chopped

Fresh dill

1/2 cup, chopped

Fresh cilantro

1/2 cup, chopped

Fresh parsley

1/2 cup, chopped

Instructions

1. In a large mixing bowl, combine the chopped parsley, cilantro, dill, chives, and fenugreek leaves. Ensure that the herbs are finely chopped for even distribution.
2. In the same bowl, add the eggs, baking powder, turmeric, salt, and black pepper. Whisk everything together until well combined and fluffy.
3. Heat the vegetable oil in a non-stick skillet over medium heat. Make sure the oil is hot before adding the mixture to ensure a crispy bottom.
4. Pour the herb and egg mixture into the skillet, spreading it evenly. Cook for about 10-12 minutes, or until the bottom is golden brown and the edges are set.
5. To flip the kookoo sabzi, place a large plate or lid over the skillet. Carefully invert the skillet to transfer the kookoo onto the plate, then slide it back into the skillet to cook the other side.
6. Cook for another 10-12 minutes, or until both sides are golden brown and the eggs are fully cooked through.
7. Remove from heat and let it cool for a few minutes before slicing it into wedges.
8. Serve warm or at room temperature, garnished with additional fresh herbs if desired.