Persian-Style Meat and Egg Omelet (Omelet Goosht va Tokhm Morgh)

Place the minced meat in a nonstick pan over low heat. Cook gently for about 5 minutes, stirring occasionally, until the meat releases its moisture and the liquid fully evaporates.

Add the oil and butter to the pan. Increase the heat to medium and sauté the meat until lightly browned and fragrant.

Season the meat with salt, black pepper, and turmeric. Stir well so the spices coat the meat evenly.

Pour the beaten eggs into the pan. Using a wooden spoon or spatula, stir continuously so the eggs blend evenly with the meat.

Cook while stirring until the eggs are just set and still tender. Remove from the heat immediately to prevent drying out.

Transfer the omelet to a serving dish and serve warm.