Waste not, want not, and most Mediterranean dishes adhere to this maxim. In fact, many are conceived to make use of any combination of abundant seasonal vegetables, greens and herbs, and they often combine them with eggs or simply bind them with cornmeal to create a substantive, satisfying, and nourishing family dish.
One of the most glorious spring dishes is the dark green kuku sabzi (kookoo-ye sabzi or kukuye sabsi), the traditional Iranian New Year's Day dish. Nowruz --as the Persian New Year is called -- marks the Equinox, the first day of spring that we just passed, that unique time of year when day and night are equally split. In her unsurpassed New Book of Middle Eastern Food, Claudia Roden writes that "its greenness is believed to be a symbol of fruitfulness in the coming year, bringing prosperity and happiness." Kuku sabzi consists of just scallions or tender leeks and herbs – any combination of parsley, dill, mint, coriander, etc. – often with the addition of a few spinach leaves. Ground walnuts and turmeric, or the aromatic Persian spice blend advieh may flavor the dish. Since I am not an expert in old or modern Persian/Iranian dishes I leave others more qualified to provide the recipe and step by step instructions for fried kuku sabzi; and here is an easier, baked version.