1. Wash the coriander, dill, parsley, spring onions and spinach, drain very thoroughly (this matters, otherwise the kükü will be watery) and chop very finely.
2. Roughly chop the walnuts.
3. Lightly beat the eggs in a bowl with the salt and pepper, then stir in the herbs and walnuts – the mixture should look more green than yellow.
4. Melt the butter in a medium non-stick frying pan, pour in the mixture, smooth it and cook covered over low heat for 12-15 minutes until the top has set too.
5. Flip it with the help of a plate and cook the other side uncovered for another 3-4 minutes (or put the pan in the oven at 180 °C for 10 minutes).
6. Serve in wedges, warm or cold, with yoghurt and fresh lavash – a traditional breakfast and starter on the Novruz (spring New Year) festive table.
Tip: In the Azerbaijani way, kükü is made with lots of herbs and few eggs. If you have some, a pinch of saffron or a few barberries make it even more special.
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