Naan-e-Tosti ba Konjed (نان تستی با کنجد) — Persian Sesame Chicken Toast

• 350 gChicken breast, skinless boneless (whole piece, trimmed)
• 120 gYellow onion (thinly sliced)
• 750 mlWater (for poaching)
• 6 gSea salt (divided)
• 2 tspGround turmeric
• 1 tspBlack pepper (freshly ground)
• 3 largeEggs
• 12 sliceToast bread (standard sandwich bread, about 25–30 g per slice)
• 150 gWhite sesame seeds
• 500 mlVegetable oil (for shallow-frying; actual absorption is lower)

Instructions

1. 1

   Poach the chicken: add water, sliced onion, 3 g sea salt, turmeric, and black pepper to a medium saucepan. Bring to a gentle simmer over medium heat, then add the chicken breast. Reduce heat to low, cover, and poach at a bare simmer for 14–16 minutes, until the thickest part reaches 74°C/165°F.

2. 2

   Rest and shred: transfer the chicken to a plate and rest 10 minutes so it stays juicy. Strain and reserve 60 ml of the poaching liquid. Shred the chicken finely using two forks (or pulse briefly in a food processor). Mix in 2–3 tablespoons (30–45 ml) reserved liquid to keep it moist and cohesive.

3. 3

   Prepare coating stations: crack eggs into a wide bowl and whisk for 45–60 seconds until very smooth and slightly foamy; whisk in the remaining 3 g sea salt. Pour sesame seeds into a shallow tray and spread evenly. Set a rack or paper-lined tray nearby for holding coated pieces before frying.

4. 4

   Assemble the toasts: lay 6 bread slices on a board. Divide the shredded chicken evenly among them (about 55–60 g per slice), pressing into an even layer close to the edges. Top with the remaining 6 slices and press firmly to seal. Trim crusts if desired, then cut each sandwich diagonally into 2 triangles.

5. 5

   Double-coat for crunch: working one triangle at a time, dip fully in egg for 6–8 seconds, letting excess drip back into the bowl. Press both sides into sesame seeds, coating heavily. Dip again quickly in egg (2–3 seconds) and return to sesame, pressing to form a dense crust. Rest 5 minutes to set.

6. 6

   Fry: heat vegetable oil in a wide skillet to 170–175°C/340–350°F (oil should come halfway up the triangles). Fry in batches without crowding for 2–3 minutes per side, turning once, until deep golden and crisp. Maintain temperature by adjusting heat between batches; total frying time is about 10–12 minutes.

7. 7

   Drain and serve: transfer fried triangles to a rack (best) or paper towels and rest 2 minutes to finish crisping. Serve warm while the sesame is fragrant and the center is tender. If making multiple batches, keep finished pieces in a 95°C/200°F oven for up to 20 minutes to stay crisp.