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Kuku is the Persian answer to the frittata, and kuku morgh is the hearty version. Shredded chicken is mixed with grated potato, egg and saffron, then cooked slowly in a pan until set and golden.
It is a brilliant way to use up leftover chicken and works hot for supper or cold in a sandwich.
At a glance: serves four. About 50 minutes. Easy.
Ingredients
- 300g cooked chicken, shredded
- 1 medium potato, boiled and grated
- 1 onion, grated and squeezed dry
- 4 eggs
- A pinch of saffron, bloomed in 2 tbsp hot water
- ½ tsp turmeric
- 1 tsp baking powder
- Salt and black pepper
- 4 tbsp vegetable oil
Method
- Beat the eggs with the saffron, turmeric, baking powder, salt and pepper.
- Stir in the chicken, potato and onion.
- Heat the oil in a non-stick frying pan, pour in the mixture and smooth the top. Cover and cook on a low heat for about 20 minutes.
- Cut into wedges, flip each one and cook for another ten minutes until golden on both sides.
Low heat. A kuku should cook through slowly. Too hot and the outside burns before the middle sets.
Oven option. Bake it in a greased dish at 180C for 30 to 35 minutes.
Where to buy the ingredients. Outside Iran, you can order saffron and turmeric online.
Serve with bread, pickles and salad. For the herb version, see our kuku sabzi.
