Kuku Sabzi Scramble

INGREDIENTS

FOR THE RICE:

1/2 cup basmati rice, rinsed and drained three times

3/4 cup filtered water 

salt

1/2 tablespoon butter (optional)

1 teaspoon olive oil 

FOR THE KUKU SCRAMBLE:

2 eggs

1/4 cup finely chopped herbs (i used dill and parsley; cilantro and tarragon are lovely additional as well)

dash of turmeric (optional)

salt

pepper

olive oil

FOR THE SPINACH:

3 big handfuls of spinach

salt

lime/lemon

METHOD

1.  place rice in a small pot. fill with water and use your hands to rinse the rice. drain the water. repeat two more times.

2. add 3/4 cup of fresh water to the rinsed rice along with butter, olive oil, and salt. stir. place on the stove and bring to a boil. lower to a simmer, cover with a lid, and cook for 13-15 minutes. check periodically to see if more water is needed. remove from the heat and let stand for 5 min with the lid on. then, remove lid and fluff with a fork.

3. beat eggs in a bowl and add chopped herbs, salt, pepper, and turmeric. whisk well. 

4. add spinach, a splash of water, salt, and lime to a pan. cook until spinach is wilted. remove spinach from pan. 

5. heat olive oil in the same pan. add eggs and cook over low heat until desired consistency is reached.

6. place rice, kuku scramble, steamed spinach, and sliced cucumbers in a bowl. drizzle olive oil over the spinach and cucumbers and season with flakey salt. garnish with rinsed barberries. enjoy:)