Kookoo Sabzi

Ingredients

• Vegetable oil - 2 tablespoons
• Black pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Turmeric - 1/2 teaspoon
• Baking powder - 1 teaspoon
• Eggs - 6
• Fresh fenugreek leaves - 1/2 cup, chopped
• Fresh chives - 1/2 cup, chopped
• Fresh dill - 1 cup, chopped
• Fresh cilantro - 1 cup, chopped
• Fresh parsley - 1 cup, chopped

Instructions

1. In a large bowl, combine the chopped parsley, cilantro, dill, chives, and fenugreek leaves.
2. Add the eggs, baking powder, turmeric, salt, and black pepper to the bowl. Mix well until all ingredients are combined.
3. Heat the vegetable oil in a non-stick skillet over medium heat.
4. Pour the herb and egg mixture into the skillet and spread it evenly.
5. Cook for about 10-12 minutes, or until the bottom is golden brown.
6. Flip the kookoo sabzi using a large plate or lid, then slide it back into the skillet to cook the other side.
7. Cook for another 10-12 minutes, or until both sides are golden brown and the eggs are fully cooked.
8. Remove from heat and let it cool for a few minutes.
9. Cut the kookoo sabzi into wedges and serve as an appetizer or side dish.