Fresh herb kuku (kuku-ye-sabzi)

Time 1 hour
Yields Serves 6 to 8
Fresh herb kuku (kuku-ye-sabzi)
(Ricardo DeAratanha / Los Angeles Times )

Heat the oven to 400 degrees.


In a skillet, heat one tablespoon oil over medium heat and stir fry 1/2 cup barberries until they are shiny and slightly plump, 10 to 20 seconds, careful not to burn. Remove from heat and set aside to use later as a garnish.


In a mixing bowl, beat together the eggs, salt, pepper, flour, baking powder and advieh. Stir in the chopped parsley, cilantro, dill, fenugreek, green onions, garlic, lettuce, walnuts and remaining barberries.


Heat the remaining oil in an ovenproof baking dish in the preheated oven for 5 minutes.


Take the baking dish out of the oven and pour the egg mixture in the dish. Bake until set and lightly colored, 20 to 30 minutes. Remove and set aside for 5 minutes to give the kuku time to set up.


To serve, loosen the sides with a knife, cut to desired pieces and serve it in the baking dish or invert it onto a serving platter and cut into pieces to serve. Garnish with barberries.

Adapted from a recipe by Shamsi Katebi. Advieh is available at Persian and Middle Eastern markets, as well as online; to make it, combine equal amounts ground cinnamon, turmeric and coriander.

Jenn Harris is a senior writer for the Food section and host of “The Bucket List” fried chicken show. She has a BA in literary journalism from UC Irvine and an MA in journalism from USC. Follow her @Jenn_Harris_.
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