Kuku Sabzi

Rinse the parsley, cilantro, dill and green onions, pat them thoroughly dry, and finely chop with a knife.

Toast the walnuts in a dry skillet for 3–4 minutes, let cool, then chop into small pieces.

In a large bowl, whisk the eggs with salt, black pepper, turmeric and baking powder until smooth.

Heat 15 ml of vegetable oil in a skillet, add all the chopped greens and cook over medium heat for 5–7 minutes, stirring, until the excess moisture evaporates; remove from heat and let cool slightly.

Combine the cooled greens, walnuts and egg mixture.

Heat the remaining vegetable oil in a clean 24–26 cm skillet, pour in the mixture and spread evenly. Cover with a lid and cook over low heat for 8–10 minutes, until the bottom sets.

Carefully flip the kuku sabzi using a large plate and slide it back into the skillet; cook uncovered for another 4–5 minutes, until the eggs are fully set.

Let the dish rest for 5 minutes, cut into pieces and serve warm or at room temperature.