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  • 5 tablespoons olive oil, extra virgin, divided
  • 2 cups parsley leaves, lightly packed fresh flat-leaf
  • 2 cups cilantro leaves and tender stems, lightly packed fresh
  • 1 cup dill, coarsely chopped fresh
  • 6 scallions, trimmed and coarsely chopped
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt, Kosher
  • 3/4 teaspoon cardamom, ground
  • 3/4 teaspoon cinnamon, ground
  • 1/2 teaspoon cumin, ground
  • 1/4 teaspoon black pepper, ground
  • 6 eggs, large
  • 1/2 cup walnuts, toasted and chopped (optional)
  • 1/3 cup cranberries, dried, coarsely chopped (optional)
  • Whole milk Greek-style yogurt, to serve (optional)


Serves: 4 servings


Heat the oven to 375°F with a rack in the upper-middle position. Trace the bottom of an 8-inch square or 9-inch round cake pan on kitchen parchment, then cut inside the line to create a piece to fit inside the pan. Coat the bottom and sides of the pan with 2 tablespoons of the oil, turning the parchment to coat both sides.

In a food processor, combine the parsley, cilantro, dill, scallions and the remaining 3 tablespoons of oil. Process until finely ground. In a large bowl, whisk the baking powder, salt, cardamom, cinnamon, cumin and pepper. Add 2 of the eggs and whisk until blended. Add the remaining 4 eggs and whisk until just combined. Fold in the herb-scallion mixture and the walnuts and cranberries, if using. Pour into the prepared pan and smooth the top. Bake until the center is firm, 20-25 minutes.

Let cool in the pan on a rack for 10 minutes. Run a knife around the edges, then invert onto a plate and remove the parchment. Reinvert onto a cutting board or serving platter. Cut into wedges and serve warm, cold or room temperature with a dollop of yogurt, if desired. Can be refrigerated for up to three days, tightly wrapped.