Herb Kuku with Barberries

Kuku-ye sabzi


Preparation info

  • Makes:


    bite-sized pieces
    • Difficulty


    • Ready in

      50 min

Appears in

From Persia to Napa: Wine at the Persian Table

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.


  • 12 eggs
  • 1 teaspoon baking powder
  • 2 teaspoons advieh


  1. Preheat the oven to 400°F.
  2. 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