Kuku-ye Morgh (کوکو مرغ) — Persian Chicken Herb Frittata

• 350 gChicken breast, boneless skinless (poached and finely shredded)
• 900 mlWater (for poaching)
• 120 gOnion (grated on the large holes, then squeezed dry)
• 6 largeEggs (at room temperature)
• 2 tspTurmeric, ground
• 1.25 tspSalt (plus more to taste after cooking if needed)
• 0.75 tspBlack pepper, ground
• 45 gParsley (finely chopped (about 1.5 packed cups))
• 25 gCilantro (finely chopped (about 1 packed cup))
• 15 gDill (finely chopped (about 0.75 packed cup))
• 60 mlVegetable oil (divided, for pan-frying)

Instructions

1. 1

   Poach the chicken: place the chicken breast in a small pot and add 900 ml water. Bring to a gentle simmer over medium heat, then reduce to low, cover, and cook 14–18 minutes until the thickest part reaches 74°C/165°F. Rest 10 minutes, then shred very finely with two forks.

2. 2

   Prepare the onion and herbs: grate the onion, then squeeze it firmly in a clean towel until mostly dry to prevent a watery kuku. Finely chop parsley, cilantro, and dill. Spread herbs on a plate and pat dry; excess moisture can cause steaming instead of browning during frying.

3. 3

   Make the batter: in a large bowl whisk the eggs for 30–45 seconds until uniform and slightly foamy. Whisk in turmeric, salt, and black pepper. Fold in the squeezed onion, chopped herbs, and shredded chicken until evenly distributed and the mixture looks thick and scoopable.

4. 4

   Heat the pan: set a 24–26 cm nonstick skillet over medium heat for 2 minutes. Add 30 ml vegetable oil and swirl to coat. When the oil shimmers, pour in the kuku mixture and smooth the top with a spatula. Reduce heat to medium-low and cover with a lid.

5. 5

   Cook the first side: cook covered for 10–12 minutes on medium-low until the edges are set and golden and the center is mostly set but still slightly glossy. Uncover for the last 1 minute to let surface moisture evaporate, which helps the kuku flip cleanly without tearing.

6. 6

   Flip and finish: slide the kuku onto a plate. Add the remaining 30 ml oil to the skillet, then invert the kuku back into the pan. Cook uncovered 7–9 minutes until deeply golden and the center reaches 71°C/160°F. Rest 5 minutes, then cut into wedges or diamonds.