Kuku Sabzi by Zachary Neman

Trim the tough, woody ends from the parsley, cilantro, and dill. Thoroughly wash and let dry completely.

Thinly slice the scallions. Finely chop the parsley, cilantro, dill, and spinach. Add the chopped herbs to a large bowl, along with the fenugreek.

In a medium bowl, beat the eggs with the salt, pepper, and yogurt until smooth.

Pour the beaten egg mixture into the herb mixture and fold to incorporate.

Heat 5 tablespoons of olive oil in a 10-inch nonstick skillet over medium -ow heat. Once the oil begins to shimmer, pour in the egg and herb mixture. Smooth into an even layer with a rubber spatula, then cover and cook for 15 minutes.

Remove the lid and spoon out any excess oil pooling around the sides of the pan. Run the rubber spatula around the edges of the pan to make sure the kuku isn’t sticking, then place a plate large enough to cover the entire pan on top. Flip the kuku onto the plate so the cooked side is face-up. Add more olive oil to the pan, then slide the kuku back in. Increase the heat to medium, cover, and cook until the bottom of the kuku is golden brown, about 10 minutes. Remove from the pan.

Serve the kuku with yogurt, strawberry jelly, and bread, or with feta cheese, pickles, radishes, tomatoes, and yogurt.

Enjoy!