Kookoo-Sabzi (Persian Eggs With Green Herbs)

Instructions

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1. 1 Wash all fresh herbs and leeks or chives well. Spread over a kitchen towel and gently roll to remove excess water. Alternatively, use a salad spinner to achieve the same results.
2. 2 Harvest the leaves and most tender stems from the bundles of parsley and coriander. (If you wish, save the scraps and longer tough stems for other purposes such as making broth.) Chop all fresh herbs (including chives or leeks) as finely as you can. Feel free to use a food processor to chop the herbs. (see notes.)
3. 3 In a large mixing bowl, beat eggs and salt until frothy. Add the chopped fresh herbs and stir to combine.
4. 4 Add crushed dried fenugreek, barberries, if using, flour, baking powder, and ground black pepper. Stir until thoroughly combined.
5. 5 In a 10-inch nonstick skillet, Add 3 tablespoons butter (or ghee or oil) and heat over medium heat until butter is melted or ghee/oil is shimmering. Once melted, pour the egg mixture into the skillet and using a spatula, spread into an even layer, and cook, gently swirling and sliding the skillet back and forth for the first 3 minutes of cooking.
6. 6 Cover, reduce heat to medium-low, and continue cooking until edges of the kookoo are set and the center third is still slightly runny, 10 to 15 minutes.
7. 7 For Flipping in Sections: If you decide to flip the kookoo in pieces, use a stiff spatula to cut the partially cooked kookoo into quarters. Using a flexible (silicone) spatula to temporarily remove one of the segments, add the remaining tablespoon of butter or oil to the skillet. Return the first segment back into the skillet, uncooked side down. Continue flipping the rest of the segments and cook, uncovered, until the eggs are completely set and dark golden brown on the bottom, about 5 minutes.
8. 8 For Flipping the Entire Kookoo: If you decide to flip the kookoo in one piece, once the kookoo is partially set but still runny in the center, carefully place a large heatproof plate or baking sheet or cutting board on top of the skillet. Using a dish towel for gripping, quickly invert both the skillet and plate together, flipping the kookoo onto the plate. Return the now-empty skillet to the stovetop and melt 1 tablespoon butter over medium-low heat until melted (if using ghee or oil, until shimmering). Using a silicone spatula, gently slide the kookoo back into the skillet and gently press the edges of the kookoo into the skillet for even cooking. Continue to cook, uncovered, until eggs are completely set and the bottom is dark golden brown, about 5 minutes.
9. 9 11. Slice and serve.