Persian Baked Egg Dish (Kuku) Recipe

Heat the oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with clarified butter or vegetable oil; set aside. Mix together salt, cumin, cardamom, cinnamon, and pepper in a large bowl until evenly combined. Add spinach, leek, parsley, and cilantro and mix until evenly coated. In a second large bowl, whisk eggs until yolks are broken up. Pour egg mixture over greens and mix until evenly combined. Pour mixture into the prepared baking dish and bake until firm in the center, about 25 to 30 minutes. Let rest 5 minutes. Slice into 8 to 12 pieces and serve warm or cold. Beverage pairing: Bodegas 1+1=3 Brut Cava , Spain. A complex-tasting dish like this needs a wine that won’t stand in its way. The bubbles and acid of this dry cava lift the heaviness of the eggs, while its clean, brisk flavors don’t obscure the spices.