Want a quick, easy, and yet flavorful meal, be it breakfast, lunch, or dinner? Then Persian omelet is the answer! What we refer to as Om’let in Iran is essentially a simple, open-faced omelet with very few ingredients but with a Persian twist.
Onions are slowly cooked into golden perfection before being further colored by the addition of turmeric powder. The optional addition of tomato paste and garlic ensures the flavors are enhanced. A few eggs are then cracked on top, and a touch of salt and pepper and a sprinkle of fresh herbs make this dish simply divine.
Eggs can be left on the top undisturbed or mixed in with tomatoes, much like scrambled eggs. Om’let is typically served for breakfast with a variety of flatbreads and accompanying vegetables. Still, it can also be served for lunch or dinner with a pot of rice and – of course – crispy Tahdig.
Joy!
Om’let-e Gojeh Farangi
Ingredients
- 1 small onion, thinly sliced
- 6 tablespoons olive oil or butter, divided
- 2 cloves garlic, minced
- 1/2 teaspoon turmeric, powder
- 1 tablespoon tomato paste
- 4 large tomatoes, sliced
- 4-6 eggs
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, ground, divided
- 1 handful fresh green herbs (optional)
Instructions
- In a large frying pan, saute the onions with 3 tablespoons of oil over medium heat for about 15 minutes or until they become tender and golden in color.
- Add garlic and turmeric and toss around for a couple of more minutes to add more flavor and color to the onions.
- Now add the tomato paste and stir into the onions for a couple more minutes. You can skip this step, but if your tomatoes are less than fully ripe this step will bring more tomato flavor to your dish.
- Remove everything from the pan and set aside.
- Add the remaining oil, place the sliced tomatoes in the pan, sprinkle with salt and pepper and saute without disturbing them for about 5 minutes over medium heat.
- Now add the onion mixture and spread it across the pan before adding the eggs. Pull the tomatoes back with a spoon to make room for the eggs to get cracked into the pan.
- You can stir in the eggs to make a scramble or just leave them on top and have them cook whole.
- Sprinkle a touch more salt and pepper on top of the eggs, cover and cook on medium-low heat for about 5-7 minutes depending on how runny or cooked you prefer your eggs.
- Sprinkle whatever fresh herbs you have on hand on top, and serve with flatbreads or Persian steamed rice.
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