Kuku Sabzi

Method

1. Put 1 tbsp of dried barberries in a small bowl, rinse them in two changes of cold water to remove grit, then cover with cold water and leave to soak for 5 minutes. Drain and pat dry — they burn easily if left wet and sugary.
2. Wash 60 g parsley, 40 g coriander, 30 g dill and 30 g chives, then dry them thoroughly in a salad spinner or tea towel — wet herbs steam and turn the kuku soggy. Strip out any thick stalks and chop everything very finely by hand; you want a fluffy green mass, not a paste, so avoid the food processor.
3. In a mixing bowl, beat 2 eggs until just smooth. Whisk in 1 tsp plain flour, 0.25 tsp baking powder, 0.25 tsp ground turmeric, 0.5 tsp salt and a generous grind of black pepper so there are no lumps.