Omelette Morgh (املت مرغ) — Persian-Style Chicken Omelette
A comforting Persian home-style omelette where shredded chicken simmers with onion, tomato, turmeric, and parsley, then is set with eggs for a fluffy, savory breakfast or light supper.
Printable Recipe Card
Servings: 4 · Total: 40 min · Difficulty: easy
Ingredients (quick list)
- 300 g Cooked chicken breast, shredded (Warm or room temperature; from poached or roasted chicken)
- 8 large Eggs (About 400 g without shells)
- 200 g Onion, finely diced (About 1 large onion)
- 350 g Tomatoes, grated (About 3 medium; grate on the large holes and discard skins)
- 25 g Fresh parsley, finely chopped (About 1 packed cup)
- 30 ml Olive oil (2 tablespoons, divided)
- 2 tsp Ground turmeric (For color and warmth)
- 1.25 tsp Sea salt (Start with this; adjust to taste)
- 0.5 tsp Black pepper, freshly ground (Adjust to taste)
Steps (summary)
- Prepare the base: heat a 28–30 cm nonstick skillet over medium heat for 2 minutes. Add 15 ml (1 tablespoon) olive oil, then add…
- Bloom the spice and build flavor: stir in the turmeric and black pepper and cook 30 seconds until fragrant. Add the grated toma…
- Warm the chicken and finish the filling: add the shredded chicken and stir to coat in the tomato-onion mixture. Cook 3–4 minute…
- Add eggs and set gently: reduce heat to low. In a bowl, beat the eggs for 20–30 seconds until uniform (do not over-whip). Add t…
- Cook covered for a fluffy finish: cover with a lid and cook on low for 8–10 minutes, until the center is just set and the top l…
Cultural Background
Egg-and-tomato omelettes are a common home-cooking staple across Iran, often served for breakfast or a light supper because they are quick and satisfying. Adding leftover cooked chicken is a practical, protein-rich variation that reflects everyday kitchen habits and economical cooking.
Equipment
💡 Tips
- For best texture, use chicken that is moist (poached or gently roasted) and shred it into thin strands so it warms quickly without drying.
- Grating tomatoes creates a smooth sauce that binds the chicken; if using chopped tomatoes, cook 2–3 minutes longer to reduce excess liquid.
- Keep heat low once the eggs go in; high heat toughens eggs and can scorch the tomato base before the center sets.
- If your skillet runs hot, place a heat diffuser under the pan during the covered cooking stage to prevent browning on the bottom.
- For clean slices, rest the omelette 2 minutes before cutting so the steam redistributes and the eggs finish setting.
⚠️ Common Mistakes
❌ Adding eggs while the tomato mixture is still watery
💡 Why: Excess liquid prevents the omelette from setting evenly and can make the eggs weep.
✅ Fix: Simmer the grated tomatoes until thick and glossy, with oil separating slightly at the edges (about 6–8 minutes).
❌ Cooking the eggs over medium-high heat
💡 Why: The bottom over-browns before the center sets, leading to tough, dry eggs.
✅ Fix: Reduce to low heat before adding eggs, cover with a lid, and cook gently for 8–10 minutes.
❌ Using large chunks of chicken
💡 Why: Big pieces create uneven bites and can make the omelette hard to slice cleanly.
✅ Fix: Shred the chicken into thin strands and stir it thoroughly into the tomato base before adding eggs.
❌ Over-beating the eggs until very foamy
💡 Why: Over-aeration can make the omelette puff then collapse and turn slightly spongy.
✅ Fix: Beat just until yolks and whites are fully combined (20–30 seconds).
🧊 How to Store
Cool to room temperature within 2 hours, then refrigerate in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat for 4–6 minutes or microwave at 50% power in 45-second bursts to avoid rubbery eggs. Do not freeze (texture degrades).
📅 Make Ahead
Cook the onion-tomato-turmeric base up to 2 days ahead and refrigerate. Rewarm it with the shredded chicken for 3–4 minutes, then add fresh parsley and eggs to finish just before serving for the best egg texture.
🍽️ Pairs Well With
- Warm flatbread or toasted bread
- Fresh herbs and sliced cucumbers
- Pickles or mixed pickled vegetables
- A simple side salad with lemon and olive oil
Regional Variations
- Tehran-style home cookingOften kept simple with a thicker tomato base and minimal herbs; sometimes served family-style in the pan with bread for scooping.
- Northern Iran (Caspian influence)Frequently includes a heavier hand of fresh herbs and may use more parsley or mixed greens; the omelette is sometimes cooked slightly softer and served with crisp herbs on the side.
Ingredients
- 300 gCooked chicken breast, shredded (Warm or room temperature; from poached or roasted chicken)
- 8 largeEggs (About 400 g without shells)
- 200 gOnion, finely diced (About 1 large onion)
- 350 gTomatoes, grated (About 3 medium; grate on the large holes and discard skins)
- 25 gFresh parsley, finely chopped (About 1 packed cup)
- 30 mlOlive oil (2 tablespoons, divided)
- 2 tspGround turmeric (For color and warmth)
- 1.25 tspSea salt (Start with this; adjust to taste)
- 0.5 tspBlack pepper, freshly ground (Adjust to taste)
🔄 Substitutions
- Cooked chicken breast→ Cooked chicken thigh meat
- Olive oil→ Neutral oil (sunflower or canola)
- Fresh parsley→ Fresh cilantro
Instructions
- 1
Prepare the base: heat a 28–30 cm nonstick skillet over medium heat for 2 minutes. Add 15 ml (1 tablespoon) olive oil, then add the diced onion and 0.5 tsp sea salt. Cook 6–8 minutes, stirring often, until soft and lightly golden at the edges.
- 2
Bloom the spice and build flavor: stir in the turmeric and black pepper and cook 30 seconds until fragrant. Add the grated tomatoes and bring to a steady simmer. Cook 6–8 minutes, stirring, until the mixture thickens and most watery liquid evaporates.
- 3
Warm the chicken and finish the filling: add the shredded chicken and stir to coat in the tomato-onion mixture. Cook 3–4 minutes until the chicken is hot throughout. Stir in the chopped parsley and cook 1 minute more. Taste and adjust with the remaining salt if needed.
- 4
Add eggs and set gently: reduce heat to low. In a bowl, beat the eggs for 20–30 seconds until uniform (do not over-whip). Add the remaining 15 ml (1 tablespoon) olive oil around the skillet, then pour eggs evenly over the chicken mixture. Tilt the pan to distribute.
- 5
Cook covered for a fluffy finish: cover with a lid and cook on low for 8–10 minutes, until the center is just set and the top looks matte with minimal wet egg. For a firmer top, uncover and cook 1–2 minutes more. Rest off heat 2 minutes, then slice and serve.
🪪 Recipe Passport
Cultural Background
Egg-and-tomato omelettes are a common home-cooking staple across Iran, often served for breakfast or a light supper because they are quick and satisfying. Adding leftover cooked chicken is a practical, protein-rich variation that reflects everyday kitchen habits and economical cooking.
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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