Persian-Style Chicken Omelette with Turmeric & Tomato (Omelette Morgh)

"**Origin & History**: Omelettes arrived in Iran through nineteenth‑century culinary exchanges with Europe, yet they were quickly absorbed into the Persian home kitchen and adapted to local taste. In Iranian households, eggs became a canvas for warming spices, slow-sautéed onions, and leftover meats, creating nourishing meals suited to both breakfast and light supper. Omelette Morgh reflects this pragmatic elegance: a dish born not of restaurants, but of family tables where thrift and flavor coexist. **Comparison & Differentiation**: Unlike the classic French omelette—soft, pale, and minimally seasoned—this Persian-style version is boldly aromatic. Turmeric lends a golden hue and earthy depth, tomatoes introduce gentle acidity, and shredded chicken transforms the omelette into a protein-rich main. This recipe is premium in its balance: the onions are properly caramelized, the tomatoes cooked down to sweetness, and the eggs seasoned before hitting the pan, ensuring uniform flavor rather than surface seasoning. **Sensory Experience & Pro Tips**: The finished omelette is tender yet structured, with pockets of juicy chicken and bursts of tomato against softly set eggs. Aromas of turmeric and sautéed onion rise warmly. Serve folded, with flatbread and fresh herbs, allowing the omelette to rest one minute off heat for perfect custardy texture."