Persian omelette is referred to by Iranians as Nimroo or omelette, but in reality, the way Persian omelette is served is distinct to what you may commonly refer to as French-style omelette (made with three eggs, folded perfectly, and creamy in the center). It’s also doesn’t have anything to do with an American-style diner omelette, which usually has a little bit of browning going on.
Persian omelette is more like scrambled eggs.
For us, Persians Omelette is not only a breakfast dish but also considered as a light lunch or dinner, usually served hot with fresh flatbread and Sabzi-Khordan (Persian vegetable salad) or even with plain steamed rice too.
A delicious pan of Persian tomato omelette brings back so many childhood memories for most Iranians. I recall our sleepovers at my aunties where we would spend the night sleeping on the rooftop and wake up to the mesmerising smell of Sangak bread. At this point, I would only see the breakfast Sofreh (table cloth) set up on the floor with cups of sweet Persian tea, feta cheese, walnuts and Sabzi-Khordan, butter or thick clotted cream, a few types of homemade jam made by my grandma and my favourite of all, a delicious pan of omelette at the centre.
Omelette in Iran has many variations, subjects to regional appetite. Here is a list of the most popular ones cooked around the country. They are all incredibly easy and very quick to make, with just a few ingredients and magnificent taste.
Feel free to read our article on Persian breakfast to learn more.
#1 Omelette Goje Farangi | Persian Tomato omelette
This is the most common and beloved Persian omelette of all.The ratio of tomatoes to eggs is pretty high, making a creamy and spoonable scramble that’s much softer than your typical egg dish.
INGREDIENTS (serves 2)
- 2 tsp tomato purée
- 2 large ripe tomatoes, chopped
- 2 medium eggs
- 1 tsp ground cumin
- Olive oil or Butter
- Salt & pepper
How to cook Persian tomato omelette?
- Heat the oil or butter in a pan over medium heat, add tomato purée, sauté for a minute.
- Add the chopped tomatoes, mix well and let it simmer for 10 minutes or until you get a thick sauce.
- Break the eggs on top of the tomatoes and mix to a scramble.
- Season with salt and pepper and sprinkle cumin before serving.
#2 Nargesi Esfenaj | Persian Spinach and Eggs omelette
An easy dish, very nutritious and full of great flavours. This recipe’s name is inspired by the flower Narcissus.
You should be careful not to burn the spinach as it cooks really fast. Therefore, it’s necessary to have all your ingredients at hand before you start cooking.
Ingredients (serves 2)
- 2 medium egg
- 1 shallot, julienne cut
- 1 clove garlic, minced
- 50g spinach, chopped
- 1 tsp sugar
- Olive oil
- salt & pepper
How to cook Nargesi?
- Heat olive oil in a pan over medium heat.
- Saute onion and garlic until caramelised.
- Add spinach and saute until cooked, but not change colour. (Under 5 minutes)
- Add sugar, salt and pepper.
- Break the eggs one by one into the pan, spacing them evenly and making sure the yolks stay intact.
- Cover and cook until the whites are cooked and the yolks are still runny.
#3 Ghisava | Persian date and cinnamon omelette
Date omelette probably sounds and look unusual but I ensure you the molasses-y taste of the dates goes beautifully with the eggs and makes a nice breakfast or brunch in cold winter days. The best dates, in terms of the texture and taste, are the silky dark-coloured dates.
Ingredients (Serves 2)
- 2 large eggs
- 10 dates
- 25g butter
- 2 Tbsps chopped walnuts
- A couple of pinches of cinnamon
- A good pinch of ground ginger
- A pinch of salt
How to cook Persian date and cinnamon omelette?
- Deseed and cut each date into quarters.
- Heat butter in a pan over medium-low heat.
- Add the dates and cook lightly until they soften for a couple of minutes. Then add cinnamon, ginger and walnuts, sauté for two more minutes,
- In a bowl lightly beat the eggs with a fork until the yolks and whites are blended. Season with A pinch of salt.
- Add the eggs to the frying pan over dates and walnuts.
- Stir the eggs using a spatula and make sure the dates are evenly in the pan. Cook the eggs until set.
- To Serve drizzle honey & sprinkle more cinnamon powder on top if you want.
#4 Panir Bereshteh | Persian Cheese and Egg omelette
Persian cheese and egg omelette is an old recipe from Gilan northern province of Iran. Despite its name “Bereshteh” which means crispy in Persian, this omelette is not crispy at all. In fact, it’s a very creamy scramble mixture of feta cheese, butter, dill and egg.
INGREDIENTS (Serves 2)
- 100g feta cheese
- 2 eggs
- 1 garlic cloves, minced
- 1 tbsp dried dill
- 1/2 tsp Turmeric powder
- 30g Butter
- Salt & pepper
How to cook Persian cheese omelette?
- Melt the butter in a frying pan over medium heat.
- Crumble the cheese and add to the pan, stir until cheese melts.
- Then add turmeric powder and garlic sauté for a minute more.
- In a bowl lightly beat the eggs with a fork until the yolks and whites are well blended.
- Reduce heat to medium-low and add dill first, then followed by eggs, stir until thickens (about 7 minutes).
- Taste and Season with salat & pepper before serving.
#5 Morghan-e Anar | Persian Pomegranate Omelette
Pomegranate with eggs is the most beautiful, scrumptious dish with an exotic flavour. This Persian omelette recipe is from Gilan province of Iran. It’s definitely a must-try. I’m sure You will be amazed when you have the first bite.
INGREDIENTS (Serves 2)
- 2 tbsp butter
- 1 medium red onion, finely chopped
- 1 garlic, minced
- 1 cup juicy pomegranate arils
- 2 large eggs
- Salt
How to cook Persian pomegranate omelette?
- Heat the butter in a medium frying pan over medium heat.
- Add the onion and garlic, stirring frequently, sauté until golden.
- Add the pomegranate arils, cook over medium heat, stirring occasionally, until the arils have released some of their juices, about 7 minutes.
- Break the eggs one by one into the pan, spacing them evenly and making sure the yolks stay intact.
- Season with salt to taste. Cook until the egg whites are set but the yolks are still runny.
#6 Sosis Tokhm-e morgh | Frankfurter sausage and egg omelette
Ingredients (Serves 2)
- 2 eggs
- 1 large Frankfurter sausage
- Olive oil or Butter
- Salt & pepper
How to cook Persian sausage omelette?
- Lay the sausages on a chopping board and with a sharp knife slice into 3-4 mm rounds.
- Heat the butter in a pan over medium heat. Add the sliced sausages and sauté until slightly golden.
- Break the eggs on top of the sausages. slightly mix the sausages. Lower the heat.
- Sprinkle salt and pepper on top and cook until the eggs are set.
#7 Omelet-e Piaz | Persian caramelised onion omelette
This Iranian onion omelette is from the southern provinces of Iran. If you love the incredibly wonderful smell of onions deeply caramelised, consider this idea for breakfast, or even on top of rice as quick lunch.
Ingredients (Serves 2)
- 2 medium onion, julienned
- 2 large eggs
- Olive oil
- Salt & pepper
How to cook Persian onion omelette?
- Heat the olive oil in a frying pan over medium heat.
- Add the onion, stirring frequently, sauté until golden and caramelised.
- Break the eggs one by one into the pan, spacing them evenly, yet making sure the yolks stay intact.
- Season with salt and pepper to taste. Cook until the egg whites are set but the yolks are still runny.
#8 Varagh-e Bademjan | Aubergine Omelette
We have so many aubergine dishes, most of them like this aubergine omelette are classics from the northern provinces of Iran.
Ingredients (Serves 2)
- 1 medium aubergine
- 2 large eggs
- Olive oil
- Butter
- Salt & pepper
How to cook Persian aubergine omelette?
- Cut the aubergines into 1 cm thick slices.
- Brush the aubergine slices with oil and roast for 15 mins in 220C preheated oven.
- Heat butter in a pan over medium heat. Add the aubergine and sauté for one minute.
- In a bowl lightly beat the eggs with a fork until the yolks and whites are well blended. Season with salt and pepper.
- Add the eggs to the frying pan over aubergines. Cook the eggs until set.
#9 Shapouri | Baked beans and omelette
A Persian version of English breakfast. This northern Iranian dish could be made with fried eggs.
Ingredients (serves 2)
- 1/2 cup baked beans
- 2 eggs
- 1 tbsp tomato puree
- Fresh Bitter orange or lime
- Olive oil or butter
- Salat & pepper
How to cook Persian baked beans omelette?
- Heat the butter in a pan over medium heat, add tomato purée, sauté for a minute.
- Break the eggs on top and scramble well.
- Push the egg and tomato mix to one side and pour the baked beans in.
- Season with salt and pepper and just before serving squeeze the half a bitter orange or lime on top.
#10 Omelet-e Tareh Koohi | Wild chive omelette
Persian meals are usually served along with fresh and seasonal herbs (sabzi khordan) such as basil, chives, mint, coriander, scallions and more.
Also Cooking with herbs and vegetables is an essential part of Persian cooking. In addition to our meat-based dishes, we have our delicious and healthy vegetarian Persian foods as well. This recipe’s origin is from the western provinces of Iran, where natives pick wild herbs from its highland.
Ingredients (serves 2)
- 4 scallions chopped
- 1/3 cup dried wild chives or 1/2 cup fresh chives
- 2 medium eggs
- Olive oil or Butter
- Salt & pepper
How to cook Persian chives omelette?
- Soak the dried wild chives in water for 5 minutes to hydrate them, drain and set aside.
- In the meantime Melt the butter in a medium pan over medium heat.
- Add the scallions, sauté until golden then add wild chives
- Break the eggs one by one into the pan, spacing them evenly and making sure the yolks stay intact.
- Season with salt and pepper to taste. Cook until the egg whites are set but the yolks are still runny.
Classic Omelette Goje Farangi | Persian Tomato omelette
ShirinTahanan
This is the most common and beloved Persian omelette of all.The ratio of tomatoes to eggs is pretty high, making a creamy and spoonable scramble that's much softer than your typical egg dish.
Print Recipe Pin Recipe
Prep Time 20 mins
Course Breakfast
Cuisine Persian
Servings 2
Ingredients
- 2 tsp tomato purée
- 2 large ripe tomatoes Chopped
- 2 eggs
- 1 tsp ground cumin
- Olive oil or Butter
- Salt
- Pepper
Instructions
Heat the oil or butter in a pan over medium heat, add tomato purée, sauté for a minute.
Add the chopped tomatoes, mix well and let it simmer for 10 minutes or until you get a thick sauce.
Break the eggs on top of the tomatoes and mix to a scramble.
Season with salt and pepper and sprinkle cumin before serving.
Keyword omelette, persian omelette
