The traditional Iranian New Year’s Day specialty is made with a number of green herbs and leaves. Its greenness is a symbol of fruitfulness in the coming year, bringing prosperity and happiness. Any favored herbs, such as flat-leaf parsley, dill, chervil, tarragon, chives, and cilantro, may be used.

　　

Ingredients

serves 6

　　6–8 eggs

　　4 ounces spinach, shredded

　　8 scallions, chopped

　　1/2–2/3 cup mixed chopped fresh herbs

　　3 tablespoons chopped walnuts (optional)

　　2 tablespoons raisins (optional)

　　Salt and pepper

　　2 tablespoons butter or vegetable oil

　　

Step 1

Lightly beat the eggs with the rest of the ingredients except the butter or oil.

　　

Step 2

Grease an ovenproof dish (about 10 inches) with butter or oil and pour in the egg mixture. Bake in a preheated 325°F oven for 45 minutes, covering the dish for the first 25 minutes, until the eggs are firm with a golden crust on top. Alternatively, cook the kuku in a large preferably nonstick skillet. When the eggs have set on the bottom, brown the top under a hot broiler.

　　

Step 3

Serve hot or cold as a first course, accompanied by yogurt.

　　

Variation

Step 4

Use lettuce leaves instead of spinach, and barberries (a sharp red berry) instead of raisins, and flavor with 1/2 teaspoon cinnamon and a pinch of turmeric.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf