Winter greens kuku with barberries and pine nuts

Name: Winter greens kuku with barberries and pine nuts
Total time: 1 h 10 min
Yield: Serves 6
Cuisine: Persian
Ingredients: 2 tbsp vegetable oil; 400g shallots, halved and thinly sliced; 200g kale, finely chopped, tough stalks discarded; 200g Hispi or pointed cabbage, roughly chopped; 2 tsp garlic granules; 1 tsp ground fenugreek; 1 tsp ground turmeric; 8 eggs; 2 tsp baking powder; 2 tbsp plain flour; 2 tbsp greek yogurt; 2 handfuls dried barberries, (see notes below); 40g pine nuts; to serve dressed green salad

Preparation and cooking time
- Total time1 hr and 10 mins
Easy
Serves 6

Ingredients

2 tbsp vegetable oil
400g shallots, halved and thinly sliced
200g kale, finely chopped, tough stalks discarded
200g Hispi or pointed cabbage, roughly chopped
2 tsp garlic granules
1 tsp ground fenugreek
1 tsp ground turmeric
8 eggs
2 tsp baking powder
2 tbsp plain flour
2 tbsp greek yogurt
2 handfuls dried barberries, (see notes below)
40g pine nuts
to serve dressed green salad

Method

STEP 1
Heat the vegetable oil in a large pan over a medium heat. Add the shallots and fry gently for 10-15 minutes or until lightly golden.
STEP 2
Turn up the heat, add the kale and fry until softened and cooked through, then add the cabbage, spices and a generous amount of seasoning, and stir well. Fry until the cabbage is wilted and cooked through. Remove from the heat and allow to cool.
STEP 3
Heat the oven to 200C/fan 180C/gas 6 and line a 20 x 30cm ovenproof dish with baking paper.
STEP 4
Beat the eggs in a large bowl and add the baking powder, flour and yogurt, and whisk well. Add the barberries and pine nuts and, once the greens have cooled slightly, incorporate them a little at a time, mix well, then add in the rest and fold through.
STEP 5
Pour the mixture into the baking dish and spread to evenly distribute the ingredients. Bake for 35 minutes or until a knife inserted into the middle comes out clean.
STEP 6
Cut into squares and serve with a green salad, if you like.