Fresh Herb Kuku (kuku-ye sabzi)

1/2 c. vegetable oil, butter, or ghee
5 eggs
1 t. baking powder
2 t. Persian spice mix (advieh)
1 t. salt
1 t. freshly ground black pepper
2 cloves garlic, peeled and crushed
1 c. chopped fresh garlic, chives, or leeks
1 c. chopped fresh parsley
1 c. chopped fresh cilantro
1 c. chopped fresh dill
1 T. all-purpose flour
1 T. dried fenugreek or 2 T. dried barberries, cleaned (optional)

Preheat the oven to 350F. Pour the oil into an 8-inch baking dish lined with parchment paper.

Break the eggs into a large bowl. Add the baking powder, advieh, salt, and pepper. Lightly beat in the garlic, chopped herbs, flour and fenugreek. Adjust seasonings. Pour the egg mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown.

Serve the kuku from the baking dish, or unmold it by loosening the edge with a knife and inverting the dish onto a serving platter. Remove the parchment paper. It may be eaten hot or cold. It keeps well in the refrigerator for 2 or 3 days. This is a traditional New Year's dish in Iran. The green herbs symbolize rebirth, and eggs, fertility and happiness for the year to come.

Source: Najmieh Batmanglij, "A Taste of Persia"

Prepared by: Frith for the January 2005 meeting