Omelet-e Berenj va Panir (املت برنج و پنیر)

• 4 eachLarge eggs (room temperature)
• 3 gSalt (about 1/2 tsp, fine salt)
• 1 gBlack pepper (about 1/2 tsp, freshly ground)
• 300 gCooked basmati rice (cold, leftover; break up clumps with fingers)
• 100 gGrated cheese (Iranian pizza cheese or low-moisture mozzarella; coarse grate)
• 30 mlOlive oil (about 2 tbsp, divided)

Instructions

1. 1

   Set the cold cooked rice on a plate and separate any clumps so the grains are mostly loose; this helps the omelette crisp evenly. Grate the cheese if needed. Let eggs sit 10 minutes at room temperature so they whisk fluffier and set more evenly during cooking.

2. 2

   Crack the eggs into a bowl, add salt and black pepper, and whisk vigorously for 60–90 seconds until the mixture looks slightly lighter and foamy. This extra whisking traps air and creates a tender, puffed texture that contrasts nicely with the chewy, toasted rice.

3. 3

   Heat a 24–26 cm nonstick skillet over medium heat for 2 minutes. Add 15 ml (1 tbsp) olive oil and swirl to coat. Add the rice and press it into an even layer; cook 4–5 minutes, stirring once halfway, until the bottom starts turning lightly golden and nutty-smelling.

4. 4

   Lower heat to medium-low. Sprinkle the grated cheese evenly over the warm rice, then immediately pour the whisked eggs on top. Use a spatula to gently lift the edges and tilt the pan so egg flows underneath; cook 6–8 minutes, covered, until the top is mostly set but still slightly glossy.

5. 5

   Drizzle the remaining 15 ml (1 tbsp) olive oil around the edges. Flip the omelette: slide it onto a plate, invert back into the pan, and cook 3–4 minutes more on medium-low until the second side is golden and the cheese is fully melted. Rest 2 minutes, then slice.