Kookoo-ye Esfenaj va Sabzijat-e Mo'atar (کوکو اسفناج و سبزیجات معطر) — Persian Spinach and Aromatic Herb Kuku

• 300 gFresh spinach (thick stems removed, roughly chopped)
• 140 gLeek (white and light-green parts only, thinly sliced and well rinsed)
• 60 gScallions (thinly sliced)
• 40 gFresh parsley (finely chopped (leaves and tender stems))
• 35 gFresh coriander (cilantro) (finely chopped)
• 20 gFresh dill (finely chopped)
• 60 gWalnuts (coarsely chopped, toasted)
• 7 largeEggs (room temperature)
• 6 gSalt (1 teaspoon fine salt, plus more to taste)
• 1 gBlack pepper (1/2 teaspoon freshly ground)
• 45 mlOlive oil (3 tablespoons, divided)

Instructions

1. 1

   Preheat the oven to 190°C / 375°F. Place a rack in the middle. Lightly oil an 20 cm (8-inch) oven-safe skillet or a 20 cm square baking dish with 15 ml (1 tablespoon) olive oil, making sure the corners are coated to prevent sticking.

2. 2

   Toast the walnuts in a dry skillet over medium heat for 4–6 minutes, stirring often, until fragrant and lightly browned. Immediately transfer to a plate to stop carryover cooking. Coarsely chop once cool so they stay crunchy inside the kuku.

3. 3

   Heat 15 ml (1 tablespoon) olive oil in a large pan over medium heat. Add the sliced leek and cook 6–8 minutes, stirring, until softened and sweet but not browned. Add scallions and cook 1 minute more, just until their raw edge softens.

4. 4

   Add the chopped spinach to the pan in batches. Cook 3–5 minutes total, tossing, until fully wilted. Transfer to a colander and press firmly with a spoon to remove as much liquid as possible; excess moisture can prevent the center from setting.

5. 5

   In a large bowl, whisk the eggs for 30–45 seconds until uniform and slightly foamy. Whisk in salt and black pepper. Fold in parsley, coriander, and dill, then add the squeezed spinach mixture and toasted walnuts, mixing until evenly distributed.

6. 6

   Pour the mixture into the prepared skillet or baking dish. Drizzle the remaining 15 ml (1 tablespoon) olive oil over the surface for a richer crust. Bake at 190°C / 375°F for 18–22 minutes, until the center is set and the top looks dry.

7. 7

   For a deeper golden top, switch to broil/grill on high for 1–2 minutes, watching constantly to avoid scorching. Rest the kuku for 10 minutes before slicing; this firms the eggs and keeps slices clean. Serve warm or at room temperature.