A fresh-herb kuku such as this one is a traditional New Year’s dish in Iran.
The green herbs symbolize rebirth, and the eggs symbolize fertility and happiness for the year to come.
Similar to an Italian frittata or a French quiche, a kuku is a thick and fluffy baked omelet that is typically stuffed with herbs, vegetables or meat. Here, it is stuffed with herbs and before serving this quiche-like dish, it can be cut into small pieces and topped each with a dollop of labne, a thick Middle Eastern yogurt.
10 large eggs
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
1 teaspoon ground cumin
2 teaspoons coarse salt
1 ½ teaspoons freshly ground pepper
2 tablespoons all-purpose flour
4 cloves garlic, minced
2 cups finely chopped chives or scallions
2 cups finely chopped fresh flat-leaf parsley
2 cups finely chopped cilantro
2 cups finely chopped fresh dill
1 tablespoon dried fenugreek (optional)
4 tablespoons extra-virgin olive oil, plus more for pan
Labne or other thick plain yogurt, for serving (optional)
Preheat oven to 350 degrees Fahrenheit. Combine eggs, baking powder, cinnamon, cardamom, cumin, salt, pepper, and flour in a medium bowl. Whisk until combined. Add garlic, chives, parsley, cilantro, dill, fenugreek, and 2 tablespoons olive oil. Mix thoroughly.
Brush 2 tablespoons olive oil onto the bottom and sides of a 9-inch square non-stick metal baking pan. Place in the oven for 5 minutes to heat the oil. Pour egg mixture into pan; bake for 30 minutes.
Remove pan from oven, and pour remaining 2 tablespoons olive oil over top. Return to oven, and bake until golden on top, about 10 minutes more.
Transfer pan to a wire rack to cool slightly before unmolding. Invert onto a serving platter and cut into pieces. Serve hot or at room temperature with yogurt.
Happy New Year and bon appétit!
Recipe source: Martha Stewart Living magazine