Persian-Style Spiced Meat & Egg Omelette (Omelet-e Goosht o Tokhm-e Morgh)
"**Origin & History** Omelet-e Goosht o Tokhm-e Morgh belongs to the quiet, nourishing tradition of Iranian home cooking, where eggs and minced meat were combined to create sustaining meals for busy households. While omelettes themselves trace back to ancient Persia and later Europe, the Iranian interpretation evolved independently—less about airy folds and more about substance, spice, and satiety. Ground meat, onions, and warming spices reflect Persia’s long-standing reliance on protein-rich, economical ingredients shaped by both nomadic and urban culinary life. **Comparison & Differentiation – Why This Version** Unlike French omelettes that prize delicacy or Turkish kavurma-style egg dishes that rely heavily on fat, this Persian version balances restraint and depth. Turmeric provides earthiness rather than heat, and the eggs are gently stirred into the meat rather than layered on top, creating cohesion instead of contrast. This premium rendition emphasizes proper onion caramelization and moisture control, ensuring the eggs remain tender while the meat develops a nutty, browned complexity. **Sensory Experience & Pro Tips** The final dish is softly set yet hearty, releasing aromas of golden onion and warm turmeric. Each bite delivers savory richness without heaviness. Serve with fresh flatbread, herbs, and a squeeze of lemon for brightness."
Health Benefits
Instructions
Heat a wide frying pan over medium heat and sauté the onion until soft, translucent, and lightly golden.
Add the ground meat and cook, breaking it up, until fully browned and moisture has evaporated.
Stir in the vegetable oil, turmeric, salt, and black pepper; cook until aromatic.
Lightly beat the eggs and pour them evenly over the meat mixture.
Gently stir until the eggs are softly set and integrated with the meat.
Remove from heat, garnish with parsley, and serve immediately.