The traditional Iranian New Year’s Day specialty is made with a number of green herbs and leaves. Its greenness is a symbol of fruitfulness in the coming year, bringing prosperity and happiness. Any favored herbs, such as flat-leaf parsley, dill, chervil, tarragon, chives, and cilantro, may be used.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Lightly beat the eggs with the rest of the ingredients except the butter or oil.
Step 2
Grease an ovenproof dish (about 10 inches) with butter or oil and pour in the egg mixture. Bake in a preheated 325°F oven for 45 minutes, covering the dish for the first 25 minutes, until the eggs are firm with a golden crust on top. Alternatively, cook the kuku in a large preferably nonstick skillet. When the eggs have set on the bottom, brown the top under a hot broiler.
Step 3
Serve hot or cold as a first course, accompanied by yogurt.
Variation
Step 4
Use lettuce leaves instead of spinach, and barberries (a sharp red berry) instead of raisins, and flavor with 1/2 teaspoon cinnamon and a pinch of turmeric.
