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    You are in: Home / Recipes / Baked Omelet (Kuku-Ye Sabzi) Recipe
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    Baked Omelet (Kuku-Ye Sabzi)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Rita~'s Note:

    Similar to an Italian frittata or an Arab eggah; it's thick and fluffy, and stuffed with herbs, vegetables, or meat. It may be eaten hot or cold — it keeps well in the refrigerator for two or three days. Served as an appetizer, side dish, or light main dish with yogurt or salad and bread. Kukus are traditionally made on the stovetop, but this oven version is much simpler. A fresh herb kuku such as this one is a traditional New Year's dish in Iran. The green herbs symbolize rebirth, and the eggs, fertility and happiness for the year to come. • Advieh, a spice mix is available online at • Dried barberries, which add a sour flavor to many Persian dishes, are available online at "I like to use the dried fenugreek leaves in the batter, and also some red barberries on top for color," says Batmanglij. "Sauté them with a little oil and a teaspoon of sugar, then sprinkle them on top of the kuku just before serving."

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    Units: US | Metric

    Advieh (Persian Spice Mix use 2 tsp)



    1. 1
      Advieh (Persian Spice Mix).
    2. 2
      Thoroughly mix the ground spices and the rose petals. Larger quantities can also be mixed and stored in an airtight container.
    3. 3
      Preheat oven to 350°F Pour the oil/ghee into an 8-inch baking dish lined with parchment paper.
    4. 4
      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 seasoning to taste.
    5. 5
      Pour the egg mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown.
    6. 6
      To serve unmold it by loosening the edge with a knife and inverting the dish onto a serving platter. Remove the parchment paper.
    7. 7
      NUSH-E JAN!

    Ratings & Reviews:

    • on April 03, 2012


      This is different but not bad. It was preferred refrigerator cold. I didn't use any fresh dill and used a previously made advieh spice mix with dried rose petals in it. No where does it say to add the ghee. I added small pieces of butter in its place. I didn't use fenugreek leaves but added cleaned dried barberries to the eggs. For the flour to be gluten free I used about double the amount of white rice flour, seasoned to taste with sea salt and freshly ground black pepper, I used flat leaf parsley and the green part of green onions in place of chives/leek, plus the rest of the ingredients. I would try another recipe next time. Made for Veggie Swap #45 ~ April 2012 ~

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baked Omelet (Kuku-Ye Sabzi)

    Serving Size: 1 (145 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 370.2
    Calories from Fat 303
    Total Fat 33.7 g
    Saturated Fat 18.5 g
    Cholesterol 345.8 mg
    Sodium 793.2 mg
    Total Carbohydrate 7.8 g
    Dietary Fiber 2.7 g
    Sugars 0.7 g
    Protein 11.2 g

    The following items or measurements are not included:

    dried rose petals

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