Jenny Ward brought this amazing Persian dish to one of our autumn shows, where it was quickly polished off. Not only is it delicious, but it also uses up lots of courgettes – just the sort of recipe we need!
- 500g of courgettes – in 5mm slices
- 6 eggs
- 100ml milk
- 1 small onion, finely chopped
- Handful of dill and parsley, finely chopped
- 2 cloves garlic, grated
- Spice mixture:
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp turmeric
- 1/4 tsp ground nutmeg
- 4 tbsp olive oil
Fry the onions in 2tbsp olive oil until soft. Remove from the pan. Then fry the courgettes in batches until coloured and remove from the pan. Add more oil if needed. Whisk the eggs and milk in a bowl, then add the rest of the ingredients. Pour the mixture into the pan, and cook on a low light. Finish off under the grill to brown the top.