Persian-Style Rolled Omelette Stuffed with Chicken or Lamb Liver (Omelet-e Jigar-e Morgh ya Barreh)

"**Origin & History** Omelette-making entered Iranian home kitchens in the late Qajar and early Pahlavi periods, influenced by European egg dishes yet quickly adapted to Persian tastes. Offal, particularly liver, has a far older presence in Iranian cookery, valued for its nourishment and affordability. The marriage of eggs and liver reflects a frugal yet deeply rooted culinary logic: stretching precious protein while honoring nose‑to‑tail traditions long practiced across Iran. **Comparison & Differentiation — Why This Version?** Unlike French or Italian omelettes, which prize softness and minimal filling, this Persian-style rolled omelette is intentionally sturdy, designed to cradle a savory stuffing. The liver—chicken or lamb—is finely chopped and mixed with mushrooms and parsley, a distinctly Iranian balance of earthiness and freshness. Rather than sautéing the filling separately, it cooks gently inside the omelette, allowing juices to perfume the eggs. This technique produces a cohesive dish closer to a stuffed roulade than a folded omelette. **Sensory Experience & Pro Tips** The finished omelette offers tender layers of egg encasing a moist, aromatic center. The liver remains delicate, never chalky, while parsley brightens each bite. Serve sliced into medallions with warm flatbread, fresh herbs, and a squeeze of lemon for contrast."