Persian-Style Meat and Egg Omelette (Omelet Goosht o Tokhm-e Morgh)

Heat a wide frying pan over medium heat. Add the chopped onion and sauté until soft, translucent, and lightly golden.

Add the ground meat to the pan and cook for about 5 minutes, breaking it up with a spoon, until fully cooked and any excess moisture has evaporated.

Pour in the vegetable oil and stir well to coat the meat and onions evenly.

Season with turmeric, salt, and black pepper. Continue cooking until the mixture becomes lightly browned and aromatic.

In a bowl, lightly beat the eggs. Pour them evenly over the meat mixture and gently stir, allowing the eggs to cook and set while remaining tender.

Once the eggs are fully cooked and well combined with the meat, remove from heat. Transfer to a serving plate, garnish with fresh parsley, and serve hot.