Kuku Sabzi

1. Slice leek in half lengthwise, then thinly slice crosswise.

2. Heat 1 tablespoon oil in a 10-inch, nonstick, broiler-safe skillet over medium heat. Add leek and cook, stirring occasionally, until softened and cooked through, 8 to 10 minutes. Remove from heat.

3. Preheat the oven's broiler with the rack in the upper third position.

4. Whisk eggs in a large bowl. Add baking powder, fenugreek, salt, and turmeric, and whisk to thoroughly combine. Fold parsley, cilantro, dill, and leeks into eggs. Gently stir to combine; the mixture will be mostly herbs, with just enough egg to wet the mixture through.

5. Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add herb mixture and distribute evenly in the pan, smoothing the top. Cover and cook, undisturbed, until the bottom and edges are just set, about 8 minutes.

6. Remove cover and transfer to the preheated oven. Cook until the top and middle is cooked through, 1 to 2 minutes.

Cook's Notes:

To easily chop large amounts of herbs, roll them into a tight bundle or ball, pressing down and holding together with one hand. Run the knife through the bundle, continuing to chop as you move your hand back.

The drier the herbs are, the better the kuku will be. I used a salad spinner to get mine very dry after washing.

Kuku sabzi often includes barberries and walnuts, which can be folded in with the herbs if desired. Barberries could be substituted with dried cranberries, too.