Herbed Egg and Zereshk Kuku

A flavorful Persian-inspired kuku combining eggs, fresh herbs, and tangy zereshk (barberries) with traditional spices for a vibrant and nutritious meal.

Steps

1. Rinse the zereshk under cold water to remove any bitterness, then soak in warm water for 10 minutes. Drain and set aside. 2. In a bowl, beat the eggs thoroughly. 3. Add the chopped herbs, drained zereshk, turmeric, cumin, salt, and pepper to the eggs. Mix well. 4. Heat the oil in a non-stick skillet over medium heat. 5. Pour the egg mixture into the skillet, spreading it evenly. 6. Cook for about 4-5 minutes until the edges start to set, then gently flip the kuku using a plate or lid to cook the other side for another 3-4 minutes. 7. Once fully cooked and golden, remove from heat and serve warm.

2 large eggs 1/2 cup mixed fresh herbs (parsley, cilantro, chives, dill), finely chopped 2 tbsp zereshk (barberries), rinsed 1/4 tsp turmeric 1/4 tsp ground cumin Salt and black pepper to taste 1 tbsp olive oil or vegetable oil