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Mixed Herb Pancake (Kookooye Sabzi)

Shared by: Raheleh
Recipe origin: Rasht, North Iran

Earlier this year I posted a heavenly cheese pancake recipe from Rasht, North Iran. Here’s a variation which replaces the feta with a bountiful mix of fragrant herbs.

The interesting addition of baking powder to the mix helps the pancake stay light and airy during the frying process.

Delicious warm or at room temperature with natural yoghurt and bread, this is certainly a recipe I can imagine making for picnics in the coming months.



Serves 4-6

4-5 tablespoons vegetable oil
1 small bunch chives, finely chopped
1 small bunch coriander, finely chopped
1 small bunch flat leaf parsley, finely chopped
1 small bunch spinach, finely chopped (optional)
1 small onion, coarsly grated
4 free-range or organic eggs
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
1/4 teaspoon turmeric
1/2 teaspoon baking powder

1) In a medium bowl combine herbs, onion, eggs and whisk with fork until mixed well. Add pepper, salt, tumeric, baking powder and whisk again.

2) Heat a non-stick pan (25-30cm) over medium heat. Add oil and allow to heat up. Pour in mix and spread evenly with the back of a spoon. After 3-5 minutes reduce heat to low and allow to cook for 15-20 minutes.

3) While still in the pan use a spatula to cut the pancake into 6-8 pieces and turn each piece over to lightly brown on the reverse side. Cook for a further 15-20 minutes and add a little more oil to the pan during frying if necessary.

4) Serve while warm or at room temperature as an appetiser or a light lunch with bread, natural yogurt and tomato.

Tip: Feel free to use a mix of your favourite herbs.

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