Persian Omelette Recipe

Crack the eggs into a medium bowl. Add the cold milk or water, salt, and black pepper. Whisk until the mixture is homogenous and slightly frothy (about 20–30 seconds). Set aside.

Slice the shallot thinly and finely chop the green chili (remove seeds if you prefer less heat). Chop the cilantro and have lemon wedges and flatbread ready.

Heat a 10-inch (25 cm) nonstick or well-seasoned skillet over medium heat. Add the oil and butter and let the butter melt and foam, about 30 seconds.

Add the sliced shallot and cook, stirring occasionally, until softened and just starting to brown at the edges, about 3–4 minutes.

Stir in the chopped green chili, ground cumin, and ground coriander. Cook for 30–45 seconds, stirring constantly, until the spices become fragrant. Be careful not to burn the spices.

Combine eggs with aromatics

Pour the whisked eggs evenly over the warmed aromatics in the pan. Reduce heat to medium-low so the eggs cook gently.

Let the eggs set around the edges for about 30–45 seconds. Using a spatula, gently lift the cooked edges and tilt the pan so uncooked egg flows underneath. Continue until the eggs are mostly set but still slightly moist on top, 2–3 minutes total depending on heat.

Scatter the chopped cilantro over the top during the final 30 seconds of cooking. If you like a slightly firmer top, cover the pan with a lid for 30–45 seconds to steam the top through.

Once set to your liking, either fold the omelette in half and slide onto a plate or loosen the edges and fold into thirds like a French-style omelette.

Warm the flatbread briefly in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 3–5 minutes. Spread yogurt or labneh on the flatbread if using.

Place the folded Persian omelette on or next to the flatbread. Garnish with extra cilantro leaves and squeeze a lemon wedge over the eggs to brighten the flavors.

Serve immediately while hot, tearing pieces of flatbread to scoop the omelette. Leftovers can be refrigerated up to 24 hours and gently reheated.