Maman Jamileh’s Persian Omelette
I thought I’d share a very special recipe with you today: My grandmother’s Persian Omelette recipe. It’s very dear to my heart because I have so many beautiful memories of my nan Maman Jamileh cooking this for me. She still cooks it and it tastes as amazing as ever!
Some of you are probably wondering: This is called an omelette. It doesn’t look like an omelette! I know in most parts of the world omelette is an egg dish, that looks like a folded pancake. But when someone in Iran mentions omelette, this is what they refer to.
This dish can be a total lifesaver because it doesn’t just make the perfect breakfast on a lazy Sunday but also serves as a quick lunch or dinner. It tastes fantastic any time of the day!
Maman Jamileh’s recipe involves quite a few spices, but which and how much you use is of course totally up to you. She herself says, use what you have at home.
Cook the most popular Persian dishes at home with the help of my e-book.
Maman Jamileh and me at my last visit in 2017
Time
Prep: 5 min
Cook: 40 min
Total: 45 min
Ingredients (serving 2)
4 eggs
400g/14oz fresh or canned tomatoes
1 onion
2 cloves garlic
2 tbsp vegetable oil
2 tbsp butter
1 tbsp tomato paste
1 tbsp dried tarragon
1 tsp paprika
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp chilli flakes (optional)
fresh basil or herbs of choice to garnish
bread of choice to serve
salt to taste
Method
Peel and finely slice the onion. Peel and finely chop the garlic cloves.
If you use fresh tomatoes, chop them now.
Heat the vegetable oil in a pan. Sauté the onion in it for about 10 min. Then add the garlic and sauté both for another 5 min.
Add the tomato paste, dried tarragon and spices. Combine everything well.
Then add the canned or fresh, chopped tomatoes and season with salt. Give it a good stir and put on the lid. Reduce the temperature to low and let the tomatoes simmer for 20 min. Stir occasionally.
Add the butter, let it melt and stir it in.
Add in the eggs. I like to stir in only the egg whites and leave the yolks whole. Put the lid back on for a few minutes only, if you like runny yolks.
Serve with your favourite herbs and bread. Enjoy!
I’d love to see your Persian Omelette! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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