SAEDNEWS: Learn how to make a fluffy, flavorful chicken and spring onion kuku with all the key tips—from choosing fresh ingredients to perfect frying—for a truly delicious and elegant dish.
According to the Cooking Section of Saed News, among the many types of Iranian “kookoo” (savory omelets), Chicken and Scallion Kookoo holds a special place. Its popularity comes from the delightful contrast between the mild, comforting taste of chicken and the sharp, fragrant flavor of scallions. This charming combination creates a unique flavor experience that appeals to every palate. Moreover, this recipe is highly versatile: by adding ingredients such as barberries, walnuts, or even potatoes, you can create exciting new flavors and elevate it into a fully festive dish.
To make this delicious chicken and vegetable kookoo, 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
Strong brewed saffron: 2 tablespoons
White flour or breadcrumbs: 1 tablespoon (optional, for better binding)
Salt, black pepper, turmeric: to taste
Cooking oil: as needed
Step 1: Prepare the chicken
Place the chicken breast, onion, garlic, a pinch of turmeric, and a little water in a suitable pot and cook until fully done. Once cooked, let the chicken cool slightly. Then shred it thoroughly with a fork or pulse it a few times in a food processor until finely shredded. Be careful not to over-process, so the chicken maintains some texture in the kookoo.
Step 2: Prepare the vegetables
Wash the scallions thoroughly and, after drying them completely, finely chop both the white and green parts. The finer the scallions, the prettier your final kookoo will look.
Step 3: Mix the ingredients
In a large bowl, combine the shredded chicken, chopped scallions, brewed saffron, salt, black pepper, and a pinch of turmeric. In a separate bowl, beat the eggs until well mixed, then add them to the chicken mixture and stir until smooth. If the mixture feels too loose, add a tablespoon of flour for better consistency.
Step 4: Fry the kookoo
Heat a non-stick pan over medium heat and pour in some oil. Once hot, you can fry the kookoo in two ways:
Whole method: Pour the entire mixture into the pan, smooth the surface with the back of a spoon, cover, and cook on low heat until the bottom is golden. Then invert the kookoo using a plate to cook the other side.
Spoonful method: Drop spoonfuls of the mixture into hot oil and fry each piece for a few minutes per side until fully cooked and golden. This method is ideal for serving as an appetizer.
After frying, place the kookoo on a paper towel to drain excess oil.
Add barberries and walnuts: For a more luxurious version, mix in 2–3 tablespoons of washed barberries and ¼ cup of chopped walnuts for a sweet-tart flavor and interesting texture.
Include potato: Adding one cooked, grated potato enhances softness and binding.
For a fluffy kookoo: Separate the egg whites and yolks. Whip the whites until stiff peaks form, then gently fold them into the mixture.
Oven-baked version: For a healthier alternative, place the mixture in a greased Pyrex dish and bake in a preheated oven at 180°C (356°F) for 20–30 minutes until golden.
Your delicious Chicken and Scallion Kookoo is ready! Slice it as you like and serve on a platter. It pairs wonderfully with fresh bread, herbs, tomatoes, and pickles, or with yogurt and cucumber for a refreshing accompaniment. By following this recipe, you can enjoy a simple yet elegant dish with your loved ones and savor its delightful flavors. Bon appétit!
