Yogurt Egg Bake (Persian Kuku)

Prepare the Egg–Yogurt Mixture
1 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
3 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).
7 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.
10 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
13 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].
14 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.
15 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
19 Let cool slightly before slicing and serving. Transfer to plates and, if desired, top with lightly sautéed barberries and fresh herbs.