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Spinach and Edamame Kuku

A classic Persian dish, kukus abound with fragrant herbs and fresh vegetables. This contemporary recipe uses baby spinach, edamame and egg whites for a lighter take that retains the rich flavors of the original. Simple to prepare, this kuku will delight for breakfast, brunch or lunch.
55 Minutes Total time 15 Minutes Prep time 40 Minutes Cook Time 190 Calories 8 Servings



  1. Preheat oven to 350°F.
  2. Blanch edamame in simmering water for 2 minutes. Drain and set aside.
  3. Heat olive oil in 9-inch ovenproof skillet. Add onion and garlic; cook 5 minutes, stirring occasionally. Remove from heat; add edamame and spinach. With an immersion blender or food processor, blend until roughly chopped. Set aside.

  4. Whisk together egg whites, milk, flour, baking powder, dill, mint, salt and pepper in large bowl. Stir in dried cherries or cranberries (if desired) and add to edamame-spinach mixture. Transfer mixture to skillet. Bake 40 minutes or until center is firm. Remove and set aside for 5 minutes before cutting.

Cucumber-Sauce: Combine 1 cup diced unpeeled cucumber, 1/2 cup plain yogurt and 1 tablespoon chopped fresh mint.

Tips & tricks

Replace the edamame with other seasonal vegetables, such as sliced zucchini, broccoli florets, shredded carrots or sautéed mushrooms.


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