Persian Fresh Herb and Egg Casserole

Marsha Gardner


My brother-in-law's mother made this one time when we were all visiting and I couldn't get over the taste. Mak had to translate the recipe from Farsi to English so I could have it. I am so glad that he did.

★★★★★ 1 vote


6 large
1 tsp
baking powder
1 Tbsp
all purpose flour
1 tsp
advieh-see note
1 tsp
kosher salt
1/4 tsp
freshly ground black pepper
2 clove
garlic, peeled and crushed
1 c
green onions, finely sliced
1 c
parsley leaves, finely chopped
1 c
coriander leaves (cilantro), finely chopped
1 c
dill weed, finely chopped
1 Tbsp
fenugreek, optional
2 Tbsp
dried barberries, optional (found in middle eastern markets)
3 Tbsp
butter, unsalted, melted


1Preheat the oven to 350 degrees.

In a large bowl, beat the eggs well and add the baking powder, flour, allspice, salt and pepper. Fold in the garlic, scallions, parsley, coriander, dill, fenugreek and barberries. Adjust seasoning to taste.
2Place 2 tablespoons of the melted butter into an 8-inch-square baking dish. Pour in egg and herb mixture. Bake, uncovered, for 20 minutes. Brush with the remaining melted butter, and return to the oven about 5 minutes or until golden brown.
3The casserole may be served from the baking dish or inverted onto a serving platter by loosening the edges with a knife. Cut into 2- inch squares. Serve with cucumber-yogurt sauce. My Ab Duq Khiar Dip (Yogurt Dip)is posted.
4ADIVEH:1/2 teaspoon cumin,
1/4 teaspoon cinnamon, and 1/4 teaspoon cardamom

About Persian Fresh Herb and Egg Casserole

Course/Dish: Eggs
Other Tag: Healthy