Chicken Kuku (کوکو مرغ) — Herb-Scented Persian Chicken Frittata

• 14 ozChicken breast, skinless boneless (poached and finely shredded)
• 3.2 cupWater (for poaching)
• 6⅓ ozOnion (grated, then squeezed to remove excess juice)
• 6Eggs (large)
• 1½ tspTurmeric
• 1¼ tspSalt
• ¾ tspBlack pepper (freshly ground)
• 1⅜ ozParsley (finely chopped)
• 25 gCilantro (finely chopped)
• 15 gDill (finely chopped)
• 3 tbspVegetable oil (divided)

Instructions

1. 1

   Poach the chicken breast in 750 ml water in a small pot over medium heat until fully cooked and the center reaches 74°C/165°F, about 12–15 minutes. Transfer to a plate to cool, then shred very finely so it blends evenly into the egg mixture.

2. 2

   Grate the onion on the fine side of a box grater, then squeeze it firmly to remove excess juice; this prevents the kuku from turning watery. Add the squeezed onion to a mixing bowl and discard the expressed liquid.

3. 3

   Add the eggs to the bowl with onion and whisk for 30–45 seconds until the whites and yolks are fully combined and slightly frothy. Whisk in turmeric, salt, and black pepper so the spices disperse evenly and the mixture turns a uniform golden color.

4. 4

   Stir in the chopped parsley, cilantro, and dill until the herbs are evenly distributed throughout the eggs. Fold in the finely shredded chicken and mix well, making sure there are no large clumps so every slice has tender poultry and herbs.

5. 5

   Heat 30 ml vegetable oil in a 24 cm nonstick skillet over medium heat until the oil shimmers but does not smoke. Pour in the kuku mixture, smooth the top, and cook for 8–10 minutes until the edges set and the bottom is deep golden.

6. 6

   Run a thin spatula around the edges to loosen, then slide the kuku onto a flat plate. Add the remaining 15 ml oil to the skillet, carefully invert the kuku back into the pan, and cook the second side for 6–8 minutes until fully set in the center.

7. 7

   Transfer the kuku to a cutting board and rest for 5 minutes so the eggs finish setting and slices stay neat. Cut into 8 wedges or squares and serve warm or at room temperature for the most traditional texture and aroma.