Yogurt Egg Bake (Persian Kuku)
Serves 4
15 mins prep
25 mins cook
40 mins total
Light, fluffy, and protein-rich, this Persian-style yogurt egg bake is tender, flavorful, and satisfying without being heavy. Made with strained yogurt, eggs, vegetables, and feta, it’s a versatile dish perfect for breakfast, brunch, lunch, or a light dinner.
Base
Optional Garnish
Prepare the Egg–Yogurt Mixture
In a medium bowl, whisk together the saffron water, flour, baking powder, salt, pepper, and turmeric. Add the strained yogurt and eggs; whisk until fully smooth. Stir in ⅔ of the crumbled feta, reserving the rest for topping. Set aside while preparing the aromatics. Choose one of the two methods below.
Stovetop Method
Heat 2 tablespoons olive oil in a nonstick or cast-iron skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add red bell pepper and cook [timer minutes=2]2–3 minutes[/timer] until slightly softened. Stir in the chopped green onions (do not sauté).
Pour the egg–yogurt mixture over the vegetables. Sprinkle the remaining feta evenly over the top. Reduce heat to low, cover, and cook gently [timer minutes=10]10–12 minutes[/timer], until mostly set.
Drizzle with 1–2 teaspoons olive oil, then place under the broiler [timer minutes=1]1–2 minutes[/timer] to lightly brown the top. Tip: This yogurt-based egg bake tends to look pale due to the yogurt. Broiling helps develop color.
Oven-Baked Method
Preheat oven to 350°F (175°C). Pour 2 tablespoons olive oil into an ovenproof skillet or baking dish lined with parchment paper and place in oven for [timer minutes=5]5 minutes[/timer].
Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat. Add garlic and red bell pepper; sauté [timer minutes=2]2–3 minutes[/timer]. Stir in chopped green onions. Let cool a bit.
Fold the vegetables into the egg–yogurt mixture, then pour into the prepared dish or skillet. Sprinkle the remaining feta on top and bake [timer minutes=25]25–30 minutes[/timer], until set and lightly golden. Broil [timer minutes=1]1–2 minutes[/timer] for a golden top.
Garnish
Let cool slightly before slicing and serving. Transfer to plates and, if desired, top with lightly sautéed barberries and fresh herbs.