Name: Herb and walnut kuku sabzi, baked in one pan
Total time: 50 min
Yield: 4 servings
Ingredients: 5 cups (300 g) finely chopped fresh flat-leaf parsley; 1 cup (16 g) finely chopped fresh cilantro; 1 cup (8.9 g) fresh dill sprigs, finely chopped; ¾ cup (75 g) thinly sliced scallions, white and green; 3 large eggs (150 g); 4 large egg whites (132 g); 2 tbsp (11.5 g) chickpea flour; ¼ cup (29 g) chopped walnuts; ½ tsp (1.5 g) ground turmeric; ¼ tsp (0.6 g) black pepper; ¼ tsp (1.5 g) salt; 1 tbsp (13.5 g) olive oil, whisked into the eggs; 1 tbsp (13.5 g) olive oil, heated in the pan

Ingredients

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5 cups finely chopped fresh flat-leaf parsley
1 cup finely chopped fresh cilantro
1 cup fresh dill sprigs, finely chopped
¾ cup thinly sliced scallions, white and green
3 large eggs
4 large egg whites
2 tbsp chickpea flour
¼ cup chopped walnuts
½ tsp ground turmeric
¼ tsp black pepper
¼ tsp salt
1 tbsp olive oil, whisked into the eggs
1 tbsp olive oil, heated in the pan

Method

Nutrition

Estimated

Per wedge (one quarter of a 9-inch kuku) · serving size 1 of 4

Calories225

Total fat	16.0 g
Saturated fat	2.7 g
Sodium	304 mg
Total carbohydrate	9.9 g
Dietary fiber	4.0 g
Total sugars	at least 2.0 g (1 row carries no value)
Protein	12.9 g

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asharedpalate.com · asharedpalate.com/kuku-sabzi