Omelet Goosht va Tokhm Morgh (املت گوشت و تخم مرغ) — Persian Meat and Egg Omelet

• 400 gGround beef (80–85% lean) or ground lamb (Beef is milder; lamb is richer)
• 150 gYellow onion (finely grated or very finely minced)
• 15 mlVegetable oil (for browning the meat)
• 20 gUnsalted butter (for finishing and flavor)
• 2 tspGround turmeric (toast briefly to bloom)
• 1 tspFine salt (plus more to taste)
• 0.75 tspGround black pepper (freshly ground if possible)
• 6Large eggs (room temperature helps even setting)
• 30 mlWater (whisked into eggs for tenderness)

Instructions

1. 1

   Set a 28 cm nonstick skillet over medium heat for 2 minutes. Add the vegetable oil and grated onion, then cook 4–6 minutes, stirring often, until the onion turns pale-golden and its moisture mostly evaporates. Keep the heat moderate so the onion sweetens without burning.

2. 2

   Add the ground meat and spread it into an even layer. Cook 6–8 minutes over medium-high heat, breaking it up with a wooden spoon, until no pink remains and the meat begins to brown. If excess fat pools, spoon off 1–2 tablespoons so the omelet won’t feel greasy.

3. 3

   Lower heat to medium. Add turmeric, salt, and black pepper. Stir continuously for 45–60 seconds to toast the turmeric and coat the meat evenly; this brief blooming deepens color and aroma. Add the butter and stir 30–45 seconds until melted and glossy.

4. 4

   In a bowl, whisk the eggs with the water for 20–30 seconds until the whites and yolks are fully combined but not foamy. Reduce skillet heat to medium-low, level the meat into an even layer, then pour the eggs over the meat so they flow into the gaps.

5. 5

   Cover with a lid and cook 5–7 minutes on medium-low until the edges are set and the center is just barely glossy. For a drier set, cook 1–2 minutes longer. Remove from heat and rest, covered, for 2 minutes to finish gently from residual heat.

6. 6

   Slide onto a plate or cut into wedges in the pan. Serve immediately while hot. If you prefer a lightly browned top, uncover for the last 60–90 seconds and increase heat to medium to evaporate surface moisture without overcooking the eggs.