1/3 cup olive oil, plus 2 tablespoons clarified butter
Directions
Preheat oven 350F.
In a skillet heat 2 tablespoons of clarified butter or oil. Sautee the onions, leeks, garlic till soft but not till their browned. Set aside.
Wash all the herbs and swiss chard by soaking in cold water and straining till all grit is gone. Place on a towel to remove excess water.
With a good sharp knife, chop all the herbs but not too fine, there should still be some texture. Set aside in a large bowl.
Chop the green onions, both the white and green parts, and add to the herbs.
Add all the spices, salt and pepper along with the walnuts and zereshk.
Crack 6 eggs in a separate bowl and beat. Pour into the herb mixture and mix well. Add in the sautéed onion, leek, and garlic mixture.
Sprinkle in the baking powder and yogurt. Mix together.
Mixture should be creamy like thick yogurt. Add in remaining 2 eggs if needed.
In a large nonstick, oven safe skillet or cast iron pan, heat the oil and clarified butter on medium high.
Pour in the kuku mixture and allow to semi set undisturbed for 10 minutes.
Then take the half set slightly jiggly mixture and put in the preheated oven to finish cooking and fully set, it could take 30 minutes. Remove when done.
If you used a nonstick pan, wait till it's cool and flip out onto a serving platter garnish with toasted walnuts, fresh pomegranates and serve. Or leave it in the cast iron pan, garnish and serve by cutting into wedges.
Lovely with plain yoghurt on the side. Eat warm, room temperature, or cold the next day from the fridge.
