Mixed herb kuku (Kuku-ye sabzi) from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan

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Accompaniments: Persian flatbread (Lavaash)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on July 30, 2022

    This was good. I followed the recipe pretty much exactly, other than throwing the whole thing in the oven at 350 to finish baking through. Ours ended up a bit under-salted - watch that.

  • Yildiz100 on February 26, 2019

    I used slightly less spinach. As for herbs, this recipe called for "bunches" so I used 40 gr parsley, 27 cilantro, 20 dill, and 10 chives. Next time reduce cilantro a tad. Can increase chives. The only thing that I didn't like was the technique causes all the garlic to be on the bottom, and since garlic burns so easily, it did just that. Next time try stirring it into the egg mixture to evenly distribute first. Very good, particularly delicious inside baguette sandwiches with feta, tomatoes, and Lebanese pickles.

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