A baked herb-and-egg casserole in the style of kuku sabzi, packed with mint, dill and parsley and finished with a garlicky mint-yogurt sauce.
This dish is a home-style, casserole-baked take on kuku sabzi, the herb-forward Persian egg dish traditionally served at Nowruz and family gatherings. Instead of the classic stovetop or skillet method, the beaten eggs and a generous mountain of chopped mint, dill, parsley and chives are baked together in a dish until set into thick, savory green wedges, then finished with a cooling sauce of yogurt, garlic and dried mint that plays off the richness of the eggs. The technique that defines kuku is the herb-to-egg ratio: the herbs are not a garnish but the bulk of the dish, so they are washed, dried thoroughly and finely chopped so they distribute evenly rather than clumping. Walnuts and barberries (zereshk) are folded in for crunch and a tart pop, and a pinch of baking powder is often added to the eggs to lighten the crumb so the casserole doesn't turn dense or rubbery in the oven. Kuku sabzi has been part of Persian New Year tables for generations, its vivid green color symbolizing renewal and spring. This baked, garlic-yogurt-finished version keeps that same herb-heavy character but trades the flip-in-a-pan technique for an oven method that's easier for home cooks to manage in a single dish, making it a practical entry point into a dish that's traditionally a little fussier to execute on the stovetop.
Serves 6
Wash the parsley, dill, mint and chives, then spin or pat them completely dry — excess water will make the casserole watery and prevent it from setting properly.
Chop the herbs fine and roughly even in size so the eggs bind everything into a cohesive slice rather than falling apart.
Whisk eggs, turmeric, baking powder, salt and pepper in a large bowl until frothy. Fold in the chopped herbs, walnuts and barberries until every strand of herb is coated in egg.
Preheat the oven to 190°C (375°F). Pour 2 tablespoons of oil into a 20x20cm baking dish and place it in the oven for 5 minutes until the oil is shimmering hot.
Carefully pour the herb-egg mixture into the hot oiled dish — it should sizzle at the edges. Drizzle the remaining oil over the top and bake for 30 to 35 minutes until the center is fully set and the top is golden and slightly domed.
Let the casserole rest for 10 minutes before cutting into squares or wedges; this keeps the pieces from crumbling when lifted out.
Stir yogurt, grated garlic and dried mint together with a pinch of salt. Serve the kuku warm or room temperature with a generous spoonful of the mint-yogurt sauce and flatbread on the side.
Dry the herbs thoroughly in a salad spinner — leftover water is the single most common reason kuku turns out soggy instead of set.
Real barberries (zereshk), sold at Persian grocers, give a tartness dried cranberries only partly replicate; if using cranberries, chop them small so the tang is more evenly distributed.
Let the oil get properly hot in the dish before pouring in the batter — that initial sizzle is what gives the base a light golden crust instead of a pale, steamed bottom.
Traditional stovetop kuku: cook the same mixture in a well-oiled nonstick skillet over low heat, covered, flipping once with a plate to brown both sides.
Fesenjan-inspired topping: swap the yogurt sauce for a drizzle of pomegranate molasses and extra chopped walnuts for a sweet-tart finish.
Lighter version: use 6 whole eggs plus 4 egg whites to cut richness while keeping the same herb volume.
Refrigerate leftover kuku in an airtight container for up to 4 days; it is traditionally eaten cold or at room temperature in sandwiches, so reheating isn't required. Keep the yogurt sauce separate and add it fresh when serving.
Kuku sabzi is a centuries-old Persian dish most closely associated with Nowruz, the Persian New Year, where its green color represents the arrival of spring and renewal. It remains a staple of everyday Iranian home cooking year-round, often packed into sandwiches or served as part of a mezze-style spread.
Yes — kuku is traditionally made a day ahead and served cold or at room temperature, which actually helps the flavors settle and makes it easier to slice cleanly.
Finely chopped dried cranberries or dried sour cherries are the closest common substitute, though they're sweeter than true barberries, so add a small squeeze of lemon juice to the batter to bring back some tartness.
This usually means it was overbaked or the oven was too hot — pull it as soon as the center feels just set and no longer jiggles, since residual heat continues cooking it during the rest.
Per serving (220g / 7.8 oz) · 6 servings total
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