Kuku-e-Sabzi (Vegetable Omelet)

2 bunches parsley
2 bunches green onions
1 cup dill
2 tablespoons flour, heaping
1 teaspoon tumeric
6 eggs, large
salt, black pepper
3 tablespoons liquid shortening

Remove the parsley leaves and dill from their tough stems.  Remove the roots, outer skin and any damaged parts from the green onions.  Wash very well in cold water then drain.
Chop the parsley, dill and green onions together until very fine.  Put into a deep mixing bowl.
Add flour, tumeric and salt and pepper to taste and mix well together.
Beat the eggs until light and fluffy.  Pour over the chopped vegetables and mix well.
Heat the shortening for 3 minutes then pour the mixture into the frying pan, spreading it evenly.  Cover and cook over a medium fire until the underside is dark brown and the Kuku is cooked and puffy.  Cut into quarters and turn over.  Fry until well browned.  Drain on a paper towel.  Serve.

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