Kuku Sabzi

Crack the eggs into a large bowl. Add the salt, pepper, turmeric, and baking powder. Whisk vigorously for 2 minutes until the mixture is pale yellow, slightly aerated, and all the yolk and white are thoroughly combined. The baking powder will give the kuku a slightly lighter, more soufflé-like texture.

Add all the chopped herbs, spring onions, broken walnuts, and barberries to the egg mixture. Fold everything together with a large spoon until the herbs are evenly distributed and the egg coats every strand of herb. The mixture will look almost entirely green with just a little yellow egg visible.

Heat the oil or ghee in a 24–26 cm non-stick or well-seasoned cast-iron pan over medium heat. When the oil shimmers and a drop of water sizzles immediately, the pan is ready. Swirl to coat the sides as well as the base.

Pour the herb batter into the hot pan and gently press it into an even layer with the back of a spoon. Cover with a lid and cook on medium-low heat for 10–12 minutes until the top is set but still very slightly glossy in the centre and the bottom is deeply golden. Slide the kuku onto a large flat plate, then invert the pan over the plate and flip to return the kuku to the pan uncooked-side-down. Cook uncovered for a further 5–7 minutes. Alternatively, finish under a medium grill for 4–5 minutes.