Omelet Jigar (املت جگر) — Persian-Style Liver-Stuffed Omelette

• 300 gChicken liver, trimmed (pat dry; cut into 1 cm pieces)
• 200 gMushrooms (finely chopped)
• 25 gFresh parsley (finely chopped (about 1 packed cup leaves))
• 30 mlVegetable oil (divided, plus more if needed for the pan)
• 60 mlWater (to deglaze and keep the filling juicy)
• 4 gSea salt (about 3/4 teaspoon, divided)
• 1 gBlack pepper (about 1/2 teaspoon, divided)
• 8 largeEggs (room temperature)
• 60 mlWhole milk (for a tender, silky omelette)

Instructions

1. 1

   Prepare the filling ingredients: trim any connective tissue from the liver, then cut into 1 cm pieces so it cooks quickly without toughening. Finely chop the mushrooms and parsley. Measure the water, salt, and pepper so you can season in stages; this prevents over-salting the liver.

2. 2

   Cook the mushrooms: heat 15 ml vegetable oil in a large skillet over medium-high heat (about 190°C pan surface). Add mushrooms and cook 5–7 minutes, stirring often, until their moisture evaporates and the edges begin to brown. This concentrates flavor and keeps the omelette from getting watery.

3. 3

   Sauté the liver gently: reduce heat to medium (about 160–170°C). Add the liver to the mushrooms with 2 g salt and 0.5 g pepper. Cook 3–4 minutes, stirring, until the liver is mostly browned outside but still slightly pink in the center; overcooking makes it grainy.

4. 4

   Deglaze and finish the filling: add 60 ml water, scraping the skillet to lift browned bits. Simmer 2–3 minutes until the liquid reduces to a glossy coating. Stir in parsley and cook 30–45 seconds just to wilt. Taste and adjust with remaining salt and pepper. Transfer to a bowl; keep warm.

5. 5

   Mix the egg batter: in a bowl, whisk 8 eggs with 60 ml whole milk until fully blended and slightly frothy, about 45–60 seconds. This creates thin, flexible wraps. Let the mixture rest 3 minutes so bubbles settle, which helps the omelette cook smooth and evenly.

6. 6

   Cook thin omelette wraps: heat a nonstick skillet (24–26 cm) over medium heat. Add 5 ml oil and swirl to coat. Pour in about 1/4 of the egg mixture (roughly 120 ml) and tilt to form a thin layer. Cook 60–90 seconds until set on top; do not brown heavily.

7. 7

   Fill and roll: spoon 1/4 of the warm liver-mushroom filling across the lower third of the omelette. Using a spatula, roll tightly into a cylinder like a crepe. Slide to a plate. Repeat with remaining oil and egg mixture to make 4 rolls, adding a little extra oil if the pan looks dry.

8. 8

   Warm through and serve: return the rolls to the skillet over low heat for 1–2 minutes per side, just to heat the centers and lightly seal the seam. Slice each roll into 3–4 pieces on a bias or serve whole. Serve immediately while the eggs are tender and the filling is juicy.