Persian-Style Chicken Omelette (Omelette Morgh)

Crack the eggs into a large bowl and whisk until light and slightly frothy. Season with salt, black pepper, and turmeric, whisking until the spices are evenly incorporated.

Heat a nonstick skillet over medium heat and add a drizzle of olive oil to coat the pan.

Add the finely chopped onion and sauté for 3–4 minutes, until soft, translucent, and lightly golden.

Stir in the diced tomato and cook for 2–3 minutes, until slightly softened and fragrant.

Add the shredded cooked chicken to the pan, reduce the heat slightly, and mix well so the chicken warms through and absorbs the flavors.

Pour the seasoned egg mixture evenly over the chicken and vegetables, gently tilting the pan to spread it if necessary.

Cook gently until the eggs are mostly set. Using a spatula, carefully fold or roll the omelette into a neat shape.

Remove from the heat, garnish with freshly chopped parsley, and serve warm.