Kuku Morgh (کوکو مرغ) — Saffron-Scented Persian Chicken Frittata

• 450 gCooked chicken breast, shredded (Poached or roasted, cooled before mixing)
• 180 gYellow onion, grated (About 1 large onion)
• 6Eggs (Large eggs)
• 60 gFried onion (crispy onions) (Store-bought or homemade)
• 45 mlNeutral oil (Such as grapeseed or sunflower)
• 0.5 tspBaking soda (Helps create a lighter, airy texture)
• 15 mlLemon juice (Freshly squeezed)
• 0.25 tspGround saffron (Finely ground)
• 30 mlHot water (For blooming the saffron)
• 1.25 tspFine salt
• 0.75 tspBlack pepper, freshly ground

Instructions

1. 1

   Bloom the saffron by stirring the ground saffron into 30 ml hot water, then set it aside for 10 minutes to deepen in color and aroma. This step prevents bitterness and ensures the kuku takes on an even golden hue.

2. 2

   Squeeze the grated onion firmly to remove excess liquid, then place it in a large mixing bowl. Removing onion juice keeps the mixture from turning watery and helps the kuku set cleanly.

3. 3

   Add the shredded chicken and fried onion to the bowl with the onion, and toss to distribute evenly. Break up any dense clumps of chicken so every slice has a uniform, tender texture.

4. 4

   In a separate bowl, whisk the eggs for 45–60 seconds until slightly foamy, then whisk in the baking soda, salt, black pepper, lemon juice, and the bloomed saffron with all its liquid. Whisking well incorporates air and helps the kuku bake up lighter rather than dense.

5. 5

   Pour the egg mixture over the chicken mixture and fold until everything is evenly coated and the fried onion is well dispersed. Let the mixture rest for 5 minutes so the flavors marry and the onion and chicken absorb seasoning.

6. 6

   Heat a 24–26 cm nonstick skillet over medium heat and add 45 ml oil, swirling to coat the base and sides. When the oil shimmers, reduce heat to medium-low to prevent the exterior from browning before the center sets.

7. 7

   Pour in the mixture and smooth the top with a spatula, pressing gently to eliminate large air pockets. Cover with a lid and cook for 10–12 minutes until the edges are set and the center is mostly firm with only a slight jiggle.

8. 8

   Flip the kuku by sliding it onto a plate, then invert it back into the skillet to cook the second side. Cook uncovered for 4–6 minutes until fully set and deeply golden, then rest for 5 minutes before slicing so it holds its shape.