Persian Sesame Chicken Toast (Naan Toast Ba Konjed)

Place the chopped onion in a saucepan with salt, black pepper, and turmeric. Add the chicken breast and enough water to just cover it. Bring to a gentle simmer and poach until the chicken is fully cooked and tender.

Remove the chicken from the cooking liquid and let it cool slightly. Shred it by hand or finely chop it using kitchen scissors.

Transfer the shredded chicken to a bowl. Add the eggs and mix well until you achieve a smooth, yogurt-like mixture. If the mixture seems too thick, you may add one additional egg to loosen it.

Dip each slice of toast bread into the chicken and egg mixture, coating both sides evenly.

Press the coated bread slices firmly into the sesame seeds, ensuring a generous and even layer on the outside.

Heat vegetable oil in a skillet over medium heat. Fry the sesame-coated toasts until golden brown and crispy on both sides.

Remove from the pan and place on paper towels to absorb excess oil. Serve warm.