Persian Kuku Sabzi with Cucumber Yogurt

Ingredients

• 8 large eggs
• 2 packed cups chopped parsley
• 1 packed cup chopped cilantro
• 1 cup chopped dill
• 4 scallions, thinly sliced
• 1/3 cup chopped walnuts
• 1 tsp baking powder
• 1/2 tsp ground turmeric
• 2 tbsp olive oil
• 1 cup plain Greek yogurt
• 1/2 cucumber, grated and squeezed dry
• 1 tbsp lemon juice
• Kosher salt and black pepper

Steps

1. Heat the oven to 375°F and oil a 10-inch oven-safe skillet.
2. Whisk eggs, baking powder, turmeric, 3/4 teaspoon salt and pepper.
3. Fold in parsley, cilantro, dill, scallions and walnuts.
4. Cook in the skillet over medium heat for 3 minutes, then bake until the center is set, 12 to 15 minutes.
5. Mix yogurt, cucumber and lemon juice; cut the kuku into wedges and serve with the yogurt.

Allergen note: Contains eggs, dairy and tree nuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.