Persian Rice and Cheese Omelette (Omelet-e Berenj va Panir)

In a bowl, gently mix the cooked rice and grated cheese, breaking up any clumps so the cheese is evenly distributed through the rice.

Crack the eggs into a separate bowl and whisk until the whites and yolks are fully blended and slightly frothy.

Season the eggs with salt and black pepper, stirring briefly to incorporate.

Heat the olive oil in a wide nonstick skillet over medium heat until warm but not smoking.

Pour a thin layer of the beaten eggs into the pan, just enough to coat the base evenly.

Spread the rice and cheese mixture evenly over the egg layer.

Carefully pour the remaining eggs over the rice mixture, tilting the pan to ensure even coverage.

Cook gently until the bottom is set and lightly golden. Flip or fold the omelette, then cook the other side until fully set and the cheese has melted.

Slide onto a plate and serve warm.