Kuku Sabzi (Authentic Family Recipe) - Persian Herb Frittata

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1. 1Step 1: Wash the fresh herbs and spinach and dry them well to remove all the water using a salad spinner or kitchen towels. You can also prep this the night before and keep in the fridge to dry out more.
2. 2Step 2: Chop all the herbs and spinach well and slice the scallions.
3. 3Step 3: Finely chop up the walnuts. You can optionally toast them in a saucepan first for a few minutes.
4. 4Step 4: In a large bowl, whisk the eggs.
5. 5Step 5: Add turmeric powder, baking powder, flour, 1/2 teaspoon salt, and a good pinch of pepper. Whisk together.
6. 6Step 6: Add the chopped greens, fenugreek, chopped walnuts, and barberries, and stir the mixture together. Don't overbeat as it will make it watery. The mixture should be a thick batter consistency; if too wet, you can add a second spoon of flour if needed.
7. 7Step 7: Heat 3 tablespoons of olive oil in a non-stick saucepan over low-medium heat (about 9.5 inches / 24 cm). Add the batter and quickly flatten the top evenly with a rubber spatula.
8. 8Step 8: Cook for about 15 minutes until you see the top and the sides have set. Within this time, ensure to move the sides from time to time with the spatula to ensure it's not sticking.
9. 9Step 9: Place a large plate on top of the pan and carefully flip upside down onto the plate. It should be a very dark green color close to black.
10. 10Step 10: Add a light drizzle of oil to the pan, and slide the kuku back on the pan to cook the second side for about 10 minutes. Check one of the corners to ensure it has browned enough and flip back onto the plate.
11. 11Step 11: Allow it to cool for at least 10 minutes before slicing. Then slice into squares or triangles. Garnish with chopped walnuts and barberries and serve.