Name: Del Bonos Persian Omelet Recipe
Cook time: 25 min
Total time: 25 min
Yield: 3 servings
Cuisine: Persian
Ingredients: 6 large eggs; 1 cups fresh parsley (finely chopped); 0.5 cups fresh cilantro (finely chopped); 0.5 cups fresh dill (finely chopped); 0.25 cups fresh chives or green onions (thinly sliced); 0.25 cups fresh mint (optional, finely chopped); 0.5 cups feta cheese (crumbled, optional); 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp turmeric; 2 tbsp olive oil or butter; 1 cups plain Greek yogurt; 0.5 cups cucumber (medium, seeded and grated or finely diced); 1 tbsp fresh dill (finely chopped); 1 tbsp fresh mint (finely chopped); 0.5 tsp garlic (minced); 1 tsp lemon juice; 1 tsp olive oil; 0.25 tsp salt; 0.125 tsp black pepper; 0.5 tsp sumac (optional, for sprinkling); 2 tbsp extra chopped herbs; 4 pieces warm flatbread or lavash

Method

Herb & Omelet Base

Prepare herbs and eggs

Wash and thoroughly dry all fresh herbs. Finely chop parsley, cilantro, dill, chives/green onions and mint (if using). Crack the eggs into a medium bowl. Add salt, black pepper and turmeric to the eggs and beat until just combined and slightly frothy (about 20–30 seconds). Fold in the chopped herbs and crumbled feta (if using) until evenly distributed.

Cook omelet

Heat a 10–12 inch nonstick or well-seasoned skillet over medium heat. Add olive oil or butter and swirl to coat. When the fat shimmers (but not smoking), pour the egg-herb mixture into the skillet and immediately reduce heat to medium-low. Use a spatula to gently lift cooked edges and tilt the pan so uncooked egg runs underneath. Cook undisturbed for 3–4 minutes until the underside is set and lightly golden and the top is mostly set but still slightly glossy.

Finish and serve

If you prefer a folded omelet: fold one third over the center and then fold the other side to create a neat shape, slide onto a serving plate. For a more rustic presentation, you can transfer the entire skillet to a preheated 350°F (175°C) oven for 3–4 minutes to finish the top, or briefly cover the pan with a lid for 1–2 minutes. Sprinkle with extra chopped herbs and a light dusting of sumac if using. Keep warm while you prepare the cucumber yogurt.

Cucumber Yogurt (Mast-o-Khiar)

Prepare cucumber: if using seeded cucumber, halve lengthwise and scrape out seeds, then grate or finely dice. Place grated cucumber in a fine sieve or clean kitchen towel and press or squeeze to remove excess water. This prevents a watery yogurt.

Mix yogurt sauce: in a small bowl combine Greek yogurt, drained cucumber, chopped dill, chopped mint, minced garlic, lemon juice, olive oil, salt and black pepper. Stir until smooth and well combined. Taste and adjust seasoning (add a touch more lemon or salt if desired). Chill briefly or serve immediately alongside the warm omelet.

Optional Garnish & Serving

Plate the dish: place the warm Persian omelet on a serving plate and spoon a generous portion of cucumber yogurt alongside or on top (traditional is to serve mast-o-khiar on the side). Sprinkle sumac and extra chopped herbs over the omelet and yogurt. Serve with warm flatbread or lavash for scooping. Enjoy immediately.