-
1
Finely chop all fresh herbs. Combine parsley, cilantro, dill, fenugreek leaf, and chives in roughly equal parts to reach 200 g total packed weight. The volume of herbs will appear disproportionate to the eggs; this ratio is the dish's defining characteristic.
-
2
Break the eggs into a bowl and beat well. Add the chopped herbs, dried barberries, turmeric, black pepper, and salt. Fold until the herbs are evenly suspended throughout the egg mixture. The batter will be densely green with egg barely visible as a binder.
-
3
Warm the oil or clarified butter in a medium, lidded pan over medium-low heat. Pour in the herb-egg mixture and spread it level. Cover the pan and cook for 15–20 minutes. This is where the dish lives or dies: the heat must remain medium-low throughout — too high and the underside scorches before the interior sets; too low and the egg does not bind. The kuku is ready to turn when the top surface is set and no longer liquid to the eye.
-
4
Either invert the kuku carefully onto a plate and slide it back into the pan to brown the second side for 3–5 minutes, or transfer the pan briefly under a hot grill until the surface is set and lightly coloured. The finished kuku should feel firm but not rigid when pressed at the centre.
-
5
Slide the kuku onto a board or serving plate and allow it to cool to room temperature before cutting into wedges. As it cools, the herb character develops and mellows; a hot kuku is technically correct but less flavourful than one served at room temperature.