SAEDNEWS: Discover the complete guide to making a fluffy and flavorful chicken and scallion kuku. This quick and easy recipe reveals all the key tips—from selecting the freshest ingredients to mastering the perfect frying techniques—so you can create an extraordinary and irresistible dish every time.
According to the Cooking Service of Saed News, among the various Iranian kukus, chicken and scallion kuku holds a special place. Its popularity comes from the delightful combination of tender chicken with the sharp, fragrant flavor of scallions. This charming contrast creates a unique taste experience that appeals to any palate. Additionally, the recipe is highly versatile, allowing you to add ingredients like barberries, walnuts, or even potatoes to create an elegant, show-stopping version of this classic dish.
To make this delicious vegetable-infused chicken kuku, you’ll need:
Chicken breast: 1 piece (about 400 g)
Scallions: 1 medium bunch (about 150 g)
Eggs: 4–5
Onion: 1 medium
Garlic: 2 cloves
Concentrated brewed saffron: 2 tbsp
White flour or breadcrumbs: 1 tbsp (optional, for better consistency)
Salt, black pepper, turmeric: as needed
Vegetable oil for frying: as needed
Place the chicken breast in a suitable pot with onion, garlic, a pinch of turmeric, and some water. Cook over medium heat until fully done. Once cooked, let the chicken cool slightly, then shred it thoroughly with a fork or pulse it in a food processor until finely textured. Be careful not to over-process, as the chicken should retain some texture in the kuku.
Wash the scallions carefully and, once completely dry, finely chop both the white and green parts. The finer the chop, the more attractive your kuku will look.
In a large bowl, mix the shredded chicken, chopped scallions, brewed saffron, salt, black pepper, and a pinch of turmeric. Beat the eggs in a separate bowl until smooth, then add them to the chicken mixture and stir well until fully combined. If the mixture seems too loose, add a tablespoon of flour for better consistency.
Heat a non-stick pan over medium heat and add some oil. Once hot, you can fry the kuku in two ways:
Whole Method: Pour all the mixture into the pan and flatten with the back of a spoon. Cover and cook on low heat until the bottom is golden and cooked through, then carefully flip using a plate or tray to cook the other side.
Spoon Method: Scoop portions of the mixture with a spoon and fry them individually until golden and cooked inside. This method works well for appetizers.
After frying, place the kukus on a paper towel to absorb excess oil.
Add barberries and walnuts: Stir 2–3 tablespoons of washed barberries and ¼ cup chopped walnuts into the mixture for a sweet-tart flavor and appealing texture.
Use potatoes: Adding one boiled and grated potato makes the kuku softer and more cohesive.
Make it fluffy: Separate egg whites and yolks. Whip the whites until stiff peaks form and gently fold them into the mixture.
Oven-baked option: For a lighter version, pour the mixture into a greased Pyrex dish and bake in a preheated oven at 180°C (356°F) for 20–30 minutes until golden.
Your chicken and scallion kuku is ready! Slice it as desired and arrange on a serving dish. It pairs beautifully with fresh bread, herbs, tomatoes, and pickles. Serving it with yogurt, cucumber, or strained yogurt adds even more flavor. By following this recipe, you can enjoy delightful moments with loved ones and savor the rich, sophisticated taste of this simple yet elegant Iranian dish.
Bon appétit!
