Persian-Style Chicken or Lamb Liver Stuffed Omelette (Omelet Jigar Morgh ya Barreh)

Crack the eggs into a large mixing bowl and whisk vigorously until light and slightly frothy. Season with salt and black pepper, add the milk, and whisk again until fully blended.

Heat about 3 tablespoons of vegetable oil in a wide nonstick frying pan over medium heat, creating a thin, even layer of oil.

Pour in a portion of the egg mixture, tilting the pan so the eggs coat the surface evenly. Cook just until the bottom sets, then cover the pan and allow the omelette to cook gently without browning.

Using a spatula and fork, carefully roll the omelette into a neat cylinder. Transfer to a plate. Repeat with the remaining egg mixture to make six plain rolled omelettes.

Finely chop the liver and combine it with the mushrooms and parsley in a bowl. Season with salt and black pepper. If the mixture feels dry, add a small splash of water to help it bind.

Gently open each omelette, spoon a portion of the liver mixture inside, then roll closed again. Return to the pan over low to medium heat and cook gently until the liver is just cooked through. Serve warm.