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Iranian Chicken Omelette

What's The Big Idea?

This is very different from the thin omelettes we are used to in the UK - it's more like a Spanish omelette, and is usually served, sliced up like a pie, as a starter.

Shopping List

Here's the list of what you need:

  • 2 tablespoons vegetable oil
  • 3 medium onions, peeled and thinly sliced
  • 600g chicken breasts, cut into 1 inch cubes
  • Salt and black pepper
  • ½ teaspoon saffron
  • 1 teaspoon baking soda
  • 6 large eggs
  • 1 tablespoon lime juice

What To Do

  • Heat the oil in a large frying pan or wok, and fry the onions until golden
  • Add the chicken pieces and fry until browned all over
  • Season with salt and black pepper. Add 200ml hot water, and cook over a medium heat for about 20 minutes until most of the water has gone
  • Dissolve the saffron in 2-3 tablespoons of hot water, and the baking soda in 2-3 tablespoons of cold water
  • Beat the eggs well and season with salt and black pepper
  • Add the saffron, baking soda and lime juice to the eggs and mix well
  • Pour the egg mixture over the chicken and onions and fry over a medium heat for 5-10 minutes
  • Turn the omelette over and fry the other side for 5 minutes. Alternatively, do not turn, but instead grill under a hot grill for 5 minutes
  • Cut radially into 8 pieces and serve

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