Kuku sabzi

Method

Soak the kidney beans and chickpeas overnight, then boil until tender and drain well. Finely chop all fresh herbs and spring onions, then roughly chop the walnuts. Beat the eggs in a large bowl and combine with the herbs, spring onions, cooked beans, chickpeas, walnuts, salt, pepper and turmeric. Melt the butter in a 30cm non-stick frying pan over medium heat and pour in the egg mixture, spreading evenly. Cook for 12-15 minutes until the base is golden, then place the pan under a hot grill for 5-8 minutes until the top is set and lightly browned. Slide onto a serving plate and serve warm or at room temperature, cut into wedges.