Kuku Morgh (Persian Chicken and Saffron Frittata)
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Ingredients
- 7 eggs
- 300 g chicken breast fillets
- 1 onion, finely chopped
- 0.125 tsp saffron threads
- 3 spring onions, finely sliced
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 341 kcal
- Protein
- 30.7 g
- Carbohydrate
- 4.2 g
- of which sugars
- 2.8 g
- Fat
- 21.7 g
- of which saturates
- 4.4 g
- Fibre
- 0.9 g
- Salt
- 0.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the saffron threads in 1 tablespoon of hot water.
- 2
Poach the chicken breast fillets in simmering water for 15 minutes until cooked through with no pink remaining, then drain, cool slightly and shred finely.
- 3
Fry the onion in 1 tablespoon of the oil for 5 minutes until soft.
- 4
Beat the eggs with the saffron water and a good pinch of salt and pepper, then stir in the shredded chicken, fried onion and spring onions.
- 5
Heat the remaining oil in a 24cm non-stick frying pan, pour in the mixture, cook for 3-4 minutes until the base sets, then cover and cook over a low heat for 10-12 minutes until almost set through.
- 6
Finish under a hot grill for 3-4 minutes until fully set and golden, then cut into wedges to serve.
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