This dish is a spin on something my grandma used to make called Kuku (pronounced “CooCoo”). Kuku is a Persian-style frittata or omelet, packed with fresh herbs and traditionally cooked on the stovetop. My grandma would serve it as part of brunch, lunch, or as a side dish at dinner—usually with a generous dollop of plain yogurt on top.
Her version was made in a pan on the stove, which required a little finesse (and some flipping skills I never quite mastered). So I took her base recipe and adapted it to bake in the oven. It’s much simpler, still tastes amazing, and gives you the same beautifully green, herb-forward flavor.
A Quick Note on Herbs
This dish is very herb-heavy—which gives it its signature color and flavor—but some herbs can lean a bit bitter, especially when cooked. That’s why I recommend serving kuku with plain yogurt on top. The tangy creaminess really balances everything out.
Ingredients
- 1 large bunch (or 2 small bunches) parsley, stems removed, washed and dried
- 1 bunch green onions, washed and dried
- 1 tablespoon fresh dill
- 6 eggs
- 1/2 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- Avocado oil spray or butter, for greasing the pan
Instructions
- Preheat oven to 400°F.
- Make sure all herbs are thoroughly washed and completely dry. This helps the texture of the dish stay light and not soggy.
- Finely chop the parsley, green onions, and dill using a food processor. You might need to do this in batches depending on the size of your machine.
- Add the chopped herbs to a large mixing bowl. Add the black pepper, cinnamon, and eggs. Whisk until everything is evenly combined.
- Stir in the salt, then pour the mixture into a greased 10-inch oven-safe pan.
- Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly before slicing into wedges.
To Serve
Top each slice with a spoonful of plain yogurt and enjoy warm or at room temperature. It’s earthy, satisfying, and a beautiful way to celebrate fresh herbs.
Let me know if you try this dish—especially if it becomes a part of your own family table.
Follow me on Instagram at @Rachel.Master.Kitchen and tag me in your creation! I’d love to see your version of this comforting classic.
Herb Baked Kuku (Persian-Style Omelet)
Ingredients
- 1 large bunch or 2 small bunches of parsley (no stems), washed and dried
- 1 bunch green onions washed and dried
- 1 Tbs fresh dill
- 6 eggs
- 1/2 tsp black pepper
- 1/4 tsp cinnamon
- 1 tsp salt
- Avocado oil spray or butter for greasing the pan.
Instructions
- Make sure you are starting with thoroughly washed and dried herbs.
- Preheat oven to 400 degrees F.
- In a food processor, finely chop parsley, green onion and dill. You may need to do this in 2 batches.
- Add the chopped herbs to a large bowl. Add black pepper, cinnamon and eggs. Whisk until well combined.
- Add salt. Then add mixture to a greased 10 inch oven-safe pan.
- Bake for 15-20 minutes until a toothpick is inserted and comes out clean.
- Recommend serving with plain yogurt. Enjoy!
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