Omelet Goosht o Tokhm-e Morgh (املت گوشت و تخممرغ) — Persian Meat & Egg Omelette
Meat and egg omelette is a hearty, homemade Iranian breakfast: ground meat is sautéed with onion and turmeric, then the eggs are cracked on top and set. It’s excellent with fresh bread and sabzi khordan (fresh herbs).
Printable Recipe Card
Servings: 4 · Total: 35 min · Difficulty: easy
Ingredients (quick list)
- 300 g Ground beef (85–90% lean) (or ground lamb; bring to room temp 10 minutes for even browning)
- 200 g Yellow onion (finely diced (about 1 large))
- 30 ml Vegetable oil (about 2 tbsp)
- 2 tsp Ground turmeric (fresh, bright-colored for best aroma)
- 1 tsp Fine sea salt (divided: 3/4 tsp for meat, 1/4 tsp for eggs)
- 0.5 tsp Black pepper (freshly ground, divided)
- 6 Large eggs (room temperature for fluffier curds)
- 20 g Fresh parsley (finely chopped (about 1/2 cup loosely packed))
- 30 ml Water (2 tbsp, to keep eggs tender and prevent dryness)
Steps (summary)
- Heat a 28–30 cm nonstick skillet over medium heat for 2 minutes, then add the vegetable oil. Add the diced onion and sauté 8–10…
- Add ground beef to the onions and break it into small crumbles with a wooden spoon. Cook 6–8 minutes over medium-high, until no…
- Reduce heat to medium-low. Tilt the pan and spoon off excess rendered fat if needed, leaving about 1 tbsp in the pan for flavor…
- In a bowl, whisk eggs with 30 ml water, remaining 1/4 tsp salt, and remaining 1/4 tsp black pepper for 20–30 seconds until unif…
- Cover with a lid and cook 6–8 minutes on low, until the edges are set and the center is just barely glossy. Turn off heat and r…
Cultural Background
In Iranian home cooking, omelettes are a symbol of quick, budget-friendly, filling food. The meat-and-egg version is made in many households for breakfast or a light dinner, and it’s typically served with hot bread and sabzi khordan at the table.
Equipment
💡 Tips
- For a more traditional, hearty texture, keep the meat crumbles small but not minced into paste; pea-size pieces hold moisture.
- If using lamb, reduce oil to 15 ml because lamb releases more fat; skim excess before adding eggs so the omelet doesn’t feel greasy.
- Bloom turmeric in the hot fat for at least 60 seconds; adding it too late can taste raw and dusty.
- For fluffier eggs, keep heat low once eggs go in and use the lid to gently steam-set the top.
⚠️ Common Mistakes
❌ Cooking eggs on high heat to finish faster
💡 Why: High heat tightens proteins quickly, making eggs rubbery and dry while the bottom overbrowns.
✅ Fix: Once eggs are added, cook on low with a lid for gentle steam-setting; rest 2 minutes off heat.
❌ Not browning the meat before adding turmeric and eggs
💡 Why: Unbrowned meat tastes flat and can release water, causing a soggy omelet.
✅ Fix: Cook meat 6–8 minutes until browned and moisture evaporates; then bloom turmeric 60–90 seconds.
❌ Leaving too much rendered fat in the pan
💡 Why: Excess fat pools under the eggs and makes the final dish greasy and heavy.
✅ Fix: Spoon off fat, leaving about 1 tbsp for flavor; adjust oil down if using lamb.
❌ Under-seasoning the eggs separately
💡 Why: Salt and pepper in the meat don’t fully season the egg layer, leading to bland bites.
✅ Fix: Divide salt and pepper: season meat and eggs individually as written.
🧊 How to Store
Cool to room temperature within 1 hour, then refrigerate in an airtight container up to 3 days. Reheat in a covered skillet on low with 1–2 tsp water for 3–5 minutes, or microwave at 50% power in 30-second bursts to avoid rubbery eggs. Not ideal for freezing due to egg texture.
📅 Make Ahead
Dice onion and chop parsley up to 24 hours ahead; refrigerate separately in airtight containers. You can also cook the meat-onion-turmeric base up to 2 days ahead; reheat 3–4 minutes in the skillet before adding freshly whisked eggs for best texture.
🍽️ Pairs Well With
- Sangak or barbari bread
- Fresh herbs (sabzi khordan) and radishes
- Pickles (torshi) or cucumber-tomato salad (salad-e shirazi)
- Hot black tea
Regional Variations
- Tehran (urban home style)Often made with ground beef and a generous amount of onion for sweetness; served with pickles and strong tea, sometimes with extra black pepper for a sharper finish.
- North of Iran (Gilan/Mazandaran-inspired)Herbs are emphasized—parsley mixed with dill or cilantro—and the omelet may be cooked slightly softer, eaten with local breads and fresh herbs on the side.
Ingredients
- 300 gGround beef (85–90% lean) (or ground lamb; bring to room temp 10 minutes for even browning)
- 200 gYellow onion (finely diced (about 1 large))
- 30 mlVegetable oil (about 2 tbsp)
- 2 tspGround turmeric (fresh, bright-colored for best aroma)
- 1 tspFine sea salt (divided: 3/4 tsp for meat, 1/4 tsp for eggs)
- 0.5 tspBlack pepper (freshly ground, divided)
- 6Large eggs (room temperature for fluffier curds)
- 20 gFresh parsley (finely chopped (about 1/2 cup loosely packed))
- 30 mlWater (2 tbsp, to keep eggs tender and prevent dryness)
🔄 Substitutions
- Ground beef (85–90% lean)→ Ground lamb
- Fresh parsley→ Fresh cilantro or a 50/50 mix of parsley and dill
- Vegetable oil→ Ghee (clarified butter)
Instructions
- 1
Heat a 28–30 cm nonstick skillet over medium heat for 2 minutes, then add the vegetable oil. Add the diced onion and sauté 8–10 minutes, stirring every 30 seconds, until golden and lightly caramelized. Lower heat slightly if edges brown too fast; sweet onion flavor is key to this rustic omelet.
- 2
Add ground beef to the onions and break it into small crumbles with a wooden spoon. Cook 6–8 minutes over medium-high, until no pink remains and the meat begins to brown. Stir in turmeric, 3/4 tsp salt, and 1/4 tsp black pepper; cook 60–90 seconds to bloom the turmeric and deepen its earthy aroma.
- 3
Reduce heat to medium-low. Tilt the pan and spoon off excess rendered fat if needed, leaving about 1 tbsp in the pan for flavor and moisture. Spread the meat-onion mixture into an even layer and cook 2 minutes so the surface is hot; this helps the eggs set evenly without overcooking.
- 4
In a bowl, whisk eggs with 30 ml water, remaining 1/4 tsp salt, and remaining 1/4 tsp black pepper for 20–30 seconds until uniform but not foamy. Stir in chopped parsley. Pour the eggs evenly over the meat layer, then gently shake the pan to help the eggs flow into gaps.
- 5
Cover with a lid and cook 6–8 minutes on low, until the edges are set and the center is just barely glossy. Turn off heat and rest covered 2 minutes; residual heat finishes the eggs while keeping them tender. Slice into wedges and serve immediately with warm flatbread.
🪪 Recipe Passport
Cultural Background
In Iranian home cooking, omelettes are a symbol of quick, budget-friendly, filling food. The meat-and-egg version is made in many households for breakfast or a light dinner, and it’s typically served with hot bread and sabzi khordan at the table.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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