Herb Kuku with Barberries

Name: Herb Kuku with Barberries (Kuku-ye sabzi)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes: 50 bite-sized pieces
Cuisine: Iranian
Ingredients: 1 teaspoon dried mint (optional); 2 teaspoons advieh (Persian spice mix); 2 cloves garlic, peeled and grated; ½ teaspoon freshly ground pepper; ½ cup olive oil for baking; 1 teaspoon dried organic rose petals (optional); 2 cups labneh or plain drained yogurt; 1 teaspoon sugar; ½ teaspoon salt; 1 tablespoon dried fenugreek leaves; 2 tablespoons oil; ½ cup dried barberries; Parchment or baking paper; 12 eggs; 1 teaspoon baking powder; 1 cup toasted walnuts; 1 package (12 ounce) of lavash bread; 2 tablespoons all-purpose flour; 2 cups finely chopped fresh coriander leaves; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 4 cloves garlic, peeled and crushed; 2 cups finely chopped fresh garlic chives or scallions; 2 cups finely chopped fresh parsley; 2 cups chopped fresh dill

Kuku-ye sabzi

Preparation info

Makes:
50
bite-sized pieces

Difficulty
Easy
Ready in
50 min

Appears in

From Persia to Napa

By Najmieh Batmanglij

Published 2015

About

This fresh herb kuku is traditionally Iranian but popular from Erzurum in Turkey to Samarqand in Uzbekistan. In Iran it is eaten on New Year’s Day (the festival of Nowruz, at the spring equinox): The green of the herbs symbolizes rebirth, while the eggs represent fertility and happiness for the year to come.

Ingredients

12 eggs
1 teaspoon baking powder
2 teaspoons advieh

Asia
Iran
Starter
Spring
New Year
Vegetarian

Method

Preheat the oven to 400°F.
Break the eggs into a large bowl. Add the baking powder, advieh, salt pepper, the garlic, chopped herbs, fenugreek, and flour. Mix thoroughly but do not overmix because egg whites separate from the rest of the ingredients during