Kuku Sabzi (کؤکو) — Azerbaijani Herb Omelet Fried in a Pan

• 8Eggs (Large eggs, about 50 g each without shell)
• 80 gScallions (green onions), finely sliced (Use mostly green parts for best color)
• 60 gParsley, finely chopped (Leaves and tender stems)
• 40 gCilantro, finely chopped (Optional but traditional in many homes)
• 25 gDill, finely chopped (Fresh dill gives the classic aroma)
• 120 gSpinach, finely chopped (Wash and dry very well)
• 8 gFresh mint, finely chopped (A little goes a long way)
• 15 gDried barberries (Rinse and pat dry)
• 40 gWalnuts, chopped (Optional but very common)
• 15 gAll-purpose flour (Helps set the omelet; about 2 tbsp)
• 2 gBaking powder (About 1/2 tsp for a lighter texture)
• 1 tspGround turmeric (For warmth and color)
• 1.25 tspFine salt (About 7.5 g)
• 0.5 tspBlack pepper, freshly ground (About 1 g)
• 45 mlNeutral oil (sunflower or grapeseed) (Divide as needed for the pan)

Instructions

1. 1

   Wash all herbs and spinach thoroughly, then dry them very well so the mixture does not weep in the pan. Finely chop everything and place it in a large bowl, keeping the pieces small and even for a cohesive omelet.

2. 2

   Crack the eggs into a separate bowl and whisk for 30–40 seconds until the whites and yolks are fully blended and slightly frothy. Whisk in the flour, baking powder, turmeric, salt, and black pepper until no dry pockets remain.

3. 3

   Add the chopped herbs and spinach to the egg mixture and fold until every strand is coated and the batter looks thick and green. Stir in the barberries and walnuts, distributing them evenly so each slice has a little tang and crunch.

4. 4

   Heat a 24–26 cm nonstick skillet over medium heat for 2 minutes, then add 30 ml of the oil and swirl to coat the base and sides. Pour in the mixture and press it gently into an even layer, then reduce heat to medium-low so the center sets without burning the bottom.

5. 5

   Cover the skillet and cook for 8–10 minutes until the edges look firm and the center is mostly set, with only a slight wobble. Run a thin spatula around the edge to loosen, then slide the omelet onto a plate so it releases cleanly.

6. 6

   Add the remaining 15 ml oil to the skillet and return it to medium heat for 30 seconds so the surface is hot again. Invert the omelet back into the pan and cook uncovered for 5–7 minutes until the second side is golden and the interior reaches a fully set, tender texture.

7. 7

   Transfer the kükü to a board and rest it for 5 minutes so slices stay neat and the steam redistributes. Cut into 8 wedges or squares and serve warm or at room temperature for the most traditional experience.