Khoyagusht
خویگشت
A savory Persian Jewish egg dish resembling a frittata or hearty scramble, usually made with eggs and cooked chicken. It reflects the egg-based home cooking traditions of Eastern Jewish communities and is often served warm as a main or substantial side.
Ingredients
- •2 cups cooked chicken, shredded or diced
- •6 large eggs
- •1 medium onion, finely chopped
- •2 tablespoons oil
- •1/2 teaspoon turmeric
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •2 tablespoons chopped parsley
- •2 tablespoons water or chicken broth
Instructions
- 1
Heat the oil in a skillet over medium heat and cook the onion until soft and lightly golden.
- 2
Add the shredded chicken, turmeric, salt, pepper, and water or broth, then stir for 3 to 4 minutes so the chicken is seasoned and moist.
- 3
In a bowl, beat the eggs with the parsley until well combined.
- 4
Spread the chicken mixture evenly in the skillet and pour the eggs over the top.
- 5
Lower the heat and cook gently until the edges are set.
- 6
Cover the pan and cook for 6 to 8 minutes more, or transfer to a broiler-safe oven to finish until the center is just set.
- 7
Let rest for 5 minutes before slicing into wedges or spooning onto plates.
- 8
Serve warm with herbs, pickles, or flatbread.
Kosher notes
Meat dish because it contains chicken. Do not add dairy garnishes or cheese in a kosher meat meal.
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