Persian-Style Chicken Omelette (املت مرغ) — Turmeric-Scented Tomato & Herb Omelette

• 250 gCooked chicken breast, shredded (Poached or roasted; measured after cooking)
• 6Eggs
• 150 gOnion, finely diced
• 300 gTomatoes, grated (About 2 medium; discard tough skins if needed)
• 30 mlOlive oil (2 tbsp)
• 2 tspTurmeric, ground
• 1 tspSea salt
• 0.5 tspBlack pepper, freshly ground
• 20 gFresh parsley, finely chopped (About 1/2 cup loosely packed)

Instructions

1. 1

   Crack the eggs into a bowl and whisk for 20–30 seconds until the whites and yolks are fully blended. Whisk in the sea salt and black pepper so the seasoning is evenly distributed through the omelette.

2. 2

   Heat a 26–28 cm nonstick skillet over medium heat and add the olive oil. Add the diced onion and cook for 6–8 minutes, stirring often, until soft and lightly golden at the edges.

3. 3

   Add the turmeric to the onions and stir for 30 seconds to bloom the spice without burning it. Stir in the grated tomatoes and cook for 5–7 minutes until the mixture thickens and most of the water evaporates.

4. 4

   Add the shredded cooked chicken and stir to coat it in the tomato-onion base. Cook for 2–3 minutes until the chicken is warmed through and the mixture looks cohesive rather than watery.

5. 5

   Reduce the heat to medium-low and spread the chicken mixture into an even layer. Pour in the whisked eggs, then gently stir for 10–15 seconds to distribute the chicken and create soft curds without breaking them too small.

6. 6

   Sprinkle the chopped parsley evenly over the top and cover the pan with a lid. Cook for 6–8 minutes until the edges are set and the center is just barely moist but no longer runny.

7. 7

   Turn off the heat and let the omelette rest, covered, for 2 minutes to finish setting from residual heat. Slice into wedges and serve immediately while warm, keeping the interior tender and the top fragrant with parsley.