chicken frittata with saffron (kuku morgh)

chicken frittata with saffron

a simple brunch recipe loved by lots of Iranians

prep: 10'
cook: 15'

This dish originated in the northern regions of present-day Iran, where eggs are the main ingredient in lots of dishes. Albeit one of the simplest meals in Persian cuisine, it has the potential to bring the whole family together. Children can lend a helping hand by shredding the chicken, breaking the eggs and mixing the ingredients together.


  • 400g (14 oz) boneless chicken
  • 1 medium-sized onion
  • 5 eggs
  • 2g (1 tsp) ground turmeric
  • 90ml (6 tbsp) vegetable oil
  • salt and pepper
  • saffron prepared the Persian way


  • bring a saucepan of water to a boil
  • add the boneless chicken pieces with an onion cut in half
  • season with salt and pepper
  • cook for 7 minutes
  • remove the chicken from the saucepan
  • shred the chicken and set aside
  • add the eggs, turmeric, salt and pepper and mix until combined
  • add 60ml (4 tbsp) of oil to a hot frying pan
  • add the mixture and cover
  • fry until the top is just set and the bottom is golden
  • flip and add the remaining oil to the pan
  • fry until golden just like the other side

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