Persian Herb and Walnut Patties (Kuku Sabzi Bites)

Instructions

1. 1

   Wash the parsley, cilantro, and dill thoroughly under cold water and dry them completely with a salad spinner or paper towels so the mixture does not become watery. Finely chop all herbs. Soak the dried barberries in lukewarm water for 5 minutes, then drain thoroughly. Finely chop the walnuts into small 3 mm pieces and mince the garlic cloves.

2. 2

   Crack the eggs into a large bowl. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Whisk vigorously with a wire whisk for 1 minute until the eggs are light and slightly frothy. Whisking well creates a light, fluffy structure that binds the fresh herbs perfectly during frying.

3. 3

   Add the chopped parsley, cilantro, dill, minced garlic, chopped walnuts, and drained barberries into the beaten egg mixture. Use a silicone spatula or spoon to fold everything together until all herbs are evenly coated with egg. If the mixture looks too loose, let it sit for 2 minutes to settle.

4. 4

   Place a large nonstick skillet over medium heat and pour in the vegetable oil. Allow the oil to heat up for 2 minutes until it shimmers. Test the heat by dropping a single herb leaf into the skillet; if it sizzles immediately, the pan is hot enough and ready for cooking.

5. 5

   Scoop portions of about 2 tablespoons of herb batter into the skillet to make mini patties, leaving space between them. Fry on medium heat for 3 to 4 minutes until the bottoms are deep golden brown and edges set. Carefully flip with a spatula and fry the other side for another 3 minutes until cooked through.

6. 6

   Transfer the fried herb patties onto a plate lined with paper towels to drain any excess oil. Serve warm or at room temperature on a platter with flatbread, fresh radishes, and plain yogurt on the side. They should be crispy on the outside and bright green and tender inside.