KUKU SABZI (SFAH)
I love this versatile vegetable and egg dish.
Lots of herbs and greens (or whatever other vegetable you like) are sauteed down, then barely bound by eggs and baked or cooked stovetop gently till set.
I used frozen spinach and scallions this time, with garlic, onions, and red pepper flakes. I realized belatedly that it could have taken even more spinach than I loaded in.
This is delicious warm, room temp, and cold, on its own, or with yogurt / labne, with or without hot sauce, and with or without an accompanying bready carb.
2 eggs fit an eighth pan, but I’ve made mini muffins in the past too.
