Iranian herb fritters



  • 40g dill, finely chopped
  • 40g basil leaves, finely chopped
  • 40g coriander leaves, finely chopped
  • 1 1/2 tsp ground cumin
  • 50g fresh breadcrumbs
  • 3 tbsp fresh barberries (or currents soaked in lemon juice for 30 minutes)
  • 25g walnut halves, lightly toasted and roughly chopped
  • 8 large eggs, beaten
  • 60ml sunflower oil, for frying
  • pinch of salt


Place all the ingredients, apart from the oil, in a large bowl with ½ teaspoon of salt. Mix well to combine and set aside. Put 2 tablespoons of oil into a large non-stick pan and place on a medium high heat. Once hot, add ladles of batter to the pan. Do 4 fritters at a time, if you can – you want each of them to be about 12cm wide – otherwise just do 2 or 3 at a time. Fry for 1–2 minutes on each side, until crisp and golden-brown. Transfer to a kitchen paper-lined plate and set aside while you continue with the remaining batter and oil. Serve either warm or at room temperature. Serves 8 in a pita or 4 on their own.

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