Persian Omelette - املت اصیل و خوشمزه ایرانی

Persian Omelette (or Omlett اٌملت, as Iranians call it) is a super popular tomato omelette dish in Iran for breakfast or lunch. It is believed that Omlett is rooted in Iran's fascination with everything French in the early 20th century.
Because of its ease of preparation, Omlett is a common meal for picnics, outdoors and roadside cook offs and also popular with frugal students in college dorm rooms and group outings because of it's relatively low cost.
Although people make this Omelette with all kinds of extra veggies and spices, my Persian Omelette follows the authentic and simple recipe of eggs and tomato paste, with a few exceptions. I like to add some minced onion to my Omelette (for added flavor) and a touch of cayenne for a slight spicy heat. And since the tomato paste products we find in North American stores are often thicker than the ones in Iran or throughout Middle East, we often have to add some water to thin the paste before adding eggs. So, instead of water, I shred one or two fresh tomatoes to provide the needed moisture and some fresh tomato flavor.
The one big departure in my recipe is that I like to make my Omelette thicker and less runny than the way it's made in Iran. The authentic Omlett is a puddle of runny, gooey eggs and tomato (kind of like a smooth shakshuka). My Persian Omelette is more like a dip, similar in texture to Kashke Bademjoon or Baba Ghanoush. This makes it suitable to be enjoyed not only for breakfast or lunch but also as an appetizer/starter with flat breads. This thicker consistency is achieved by cooking the Omelette a few minutes longer while stirring constantly. If you do like your Persian Omelette runnier, just adjust the timing. And either way, make sure the heat is low. You don't want to overcook anything with eggs in it.
This is a great one! Enjoy and send me pictures on my Instagram page: @CafeBagheri
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Full recipe for Persian Omelette is placed in first comment under this video.
0:00 Introduction
1:00 Mincing onion
1:35 Start Sauteing onion
2:16 All about the tomato paste and why we add shredded fresh tomato
3:58 Adding the shredded fresh tomato
4:28 Start adding your spices
4:41 Lower temp and add the eggs
5:12 Explaioning why this omelette is popular with youngsters, college students and for picnics and outings
5:32 The omelette is ready
6:33 Check our merch shop on the website
6:55 Outtro

[@CafeBagheri]

Persian Omelette Recipe دستور املت Ingredients: 4 Tbsp Tomato Paste 1 Large Roma Tomato or 2 smaller ones (shredded) 2 Tbsp White or Yellow Onion (finely minced) 2 Large Eggs 3 Tbsp Neutral Oil (such as Vegetable Oil, Grapeseed Oil, etc.) 1 Tbsp Butter (optional) Salt/Pepper/Red pepper or Cayenne (to taste) 1/2 Medium white or yellow onion, sliced into slivers for serving with omelette bites Flat bread for serving (Lavash, Taftoon, Naan, Pita or flour tortilla) Instructions: Heat 3 Tbsp oil (+ 1 Tbsp butter, if using) in a medium sized non-stick skillet (or frying pan) over medium heat, until shimmering (~ 2 minutes). Cook the minced onions for 2 minutes until translucent (no need to wait for golden color). Add the tomato paste and cook for 3 minutes while stirring constantly. Add the shredded tomato to the skillet, lower the heat to Low and continue to cook while stirring for another 2 minutes. Break 2 eggs in the tomato mixture and stir constantly (still on low temp) until the desired consistency is achieved (I like it thicket, like a dip similar to kashke bademjoon; you can stop cooking earlier to leave it runnier, if that is what you like). Serve the Persian Omelette immediately with your favorite flatbread and sliced onion. Or if you have made the omelette thicker (as I like it), you can server it room temp or even cold, with flatbread pieces as a dip. If you are serving the omelette as a dip, you can decorate the top with your favorite chopped herbs, such as basil, parsley and cilantro. Enjoy!

[@RealLifeRisaK]

I wanted to spice up my omelette and found this. I just tried it and it was amazing! I added 2 chillies to make it a little spicey. I would definitely make it again

[@katrinabdhoo8828]

مثل هممیشه عالی بود

[@mslilisaki]

یادش بخیر ۵۰ سال پیش میرفتیم‌دریا کنار پدرم همیشه همین املت را درست میکرد

[@p.b.2903]

Love it 😍

[@Watchingtheuniverse]

We call this dish " menemen " in Turkiye 🌿 Thank you for introducing different cuisines to the world 🌺

[@CafeBagheri]

I’m in a plane leaving Istanbul for Tehran as I type this. 😃

[@BabyTara69]

Love this so much!! Thank you for making this video 🙌 My husband is Persian and his mom makes this for him all the time, it’s too late for me to call her and ask her the recipe haha so you came in with the clutch for tonight!! Mercimercimerci

[@natalieg.2598]

OHHHHH so good.

[@JuicyDonuts]

Great video!

[@sepehr642]

love to watch your Videos :) thank you!

[@the_indelible_onion]

Praise the chef!

[@mahdiyehrafiee4398]

عاشقتم❤😍

[@PeteBreen]

Congratulations! Wild channel growth in the last few weeks.

[@khawarafroze4421]

Tasty recipe

[@DiscoveryBeans]

King 👑

[@TodaysRobSawyer]

It’s almost 130 in the morning and my mouth is watering for this dish

[@medhunter3645]

Affarin, looks like omlett straight Out of chai khoone 😍

[@flyman63636363]

Past the 10K mark, kolaches for all!

[@BirdmanFL]

love the channel

[@BradDidiT]

Hey It’s Brad! Great video!

[@CafeBagheri]

Hello there. Thanks for your time.

[@jeremiahrastegar4531]

I would love to see videos on Ghormeh Sabzi, homemade torshi, or doogh.

[@CafeBagheri]

I do have a Ghormeh Sabzi video on this channel.

[@CafeBagheri]

kzbin.info/www/bejne/nafRh2Nmi8Rjq7c

[@jeremiahrastegar4531]

@@CafeBagheri Oh shucks, I must have missed it. Thanks for the link!

[@lucenacruzado2958]

Which country of persian is this iran? I love food cooking of iranian i will try food cooking thank you for sharing this vlog watching from Philippines🇵🇭🇵🇭🇵🇭

[@harrisbaig4506]

excellent, thank you. is this similar to "khageena"?

[@CafeBagheri]

Khagineh is an onelette with sweet syrup of some kind and ground walnuts.

[@user-eb6nw5xn1f]

Plz kindly display avidei of iranian breakfast suit for pple who dosen't like spices,Hellen, Jumeirah 1dubai

[@rationaladdict9518]

awesome well explained recipe as well as the history but I don't think it would be considered omelette it is more of a scrambled egg. :)

[@CafeBagheri]

They call it an omelette, nevertheless.

[@user-pd4do6tn6w]

Looks very similar consistency to Turkish menemen. I wonder which came first? Also - can this really be described as an ‘omelette’? I’d suggest it’s more akin to scrambled eggs with veggies.

[@CafeBagheri]

They call it omelette in Iran. Technically, anything mixed and cooked with eggs can be called an omelette, and be called something else as well.

[@blirdo]

Salam Mr Bagheri I am hosting mother's day for my Persian mother and sister in-law and want to surprise them with some Persian brunch (perhaps lunch since it'll be closer to noon). I am a white boy that loves to cook all kinds of different cuisines and have yet to dive into Persian food because my mother in-law makes it for me all the time haha. Would you recommend this as a dish for mother's day brunch/lunch? They own a Persian restaurant so I don't want to make the food they have all the time (barg, koobideh, fesenjan, gormeh sabzi etc) so I would love to hear your suggestions! Bonus points if you have your own videos I can follow for the suggestions! Merci!

[@CafeBagheri]

Hello, I commented with links to 3 videos; these will be good brunch items. Along with a small tray of Feta cheese, assorted herbs (mint, basil, parsley, cilantro, scallions - washed and thick stems removed), walnuts, and a couple of clusters of seedless grapes. Put some flat bread (lavash or barbari) next to the tray.

[@CafeBagheri]

kzbin.info/www/bejne/pHaUhGanrt9nd80si=RQh_kdL16qPkn6vy

[@CafeBagheri]

kzbin.info/www/bejne/d4e2nJKaeZqAo6ssi=CoRg0tcnL3BilDdv

[@CafeBagheri]

kzbin.info/www/bejne/iaq8k3aQoJagbrcsi=EsqJ_zcP6UPN8ai-

[@blirdo]

@@CafeBagheri thank you so much! I think even my wife will be shocked by this!

[@MrGeronimo]

BWM

[@christopherburnett1745]

LMAO!!! I had captions on and apparently KZbin thinks that you are Cafe McGarry!! 😂😂😂 I didn't know that you are Irish!! Ir-an-ish perhaps? Haha! You should have done something special on your channel for St Patty's day!

[@CafeBagheri]

Iranish!

[@rosalbavignaduzzi9641]

It's a shame you didn't add a teaspon of turmeric!!!!!

[@CafeBagheri]

You can do that; make it your own! 🎉🙌🏼

[@royse9361]

WHY YOU SAID AMERICAN STYLE OMELET?? I'M EXPECTING YOU SAID PERSIAN OMELET.... I WANT PERSIAN TASTE...😕

[@CafeBagheri]

This is a Persian/Iranian recipe.

[@ssakopanah]

@@CafeBagheri Really enjoy your videos. My mom also added a bit of green pepper and green hot pepper (Jalapenos) yum. Thank you!

[@kiagol159]

Why do you pronounce your own last name wrong

[@CafeBagheri]

2 reasons: 1) my primary audience are English-speaking non-Iranians who cannot pronounce “gh” ق 2) I like my last name better the way I pronounce it. This is not uncommon. Why do we pronounce آمریکا instead of America as people of America do? Thanks for watching my videos. Don’t forget to subscribe. 🙏🏼🙏🏼

[@haylobos8261]

It Is Arab. It is called shakshuka.

[@CafeBagheri]

No this is not shakshuka (in authentic shakshuka the eggs are not scrambled; the yolks are whole). But it’s a mute point because there are versions of almost every dish in every country from Spain through the Mediterranean all the way to Iran and Afghanistan. Some dishes having strictly lavant ingredients are obviously native to eastern Med but almost everything in the Middle Eastern menu exists in all countries across the map. Good luck trying to prove who made it first with evidence! There have been wars fought over the origin of baklava, pizza and hummus! 😂

[@haylobos8261]

@@CafeBagheri Well you Iran’s are a bit of snobs cause you claim to be OG Aryans. And so everything of yours is from Paris. But tomato is fairly recent and came from Spain. So it came from North Africa and not Paris.

[@CafeBagheri]

@@haylobos8261 just enjoy food. don’t worry too much about where it came from!

[@haylobos8261]

@@CafeBagheri Yeah back to your koobideh videos. Got sidetracked. Thanks for the uploads.

[@yaqubebased1961]

@@haylobos8261 excuse me but what kind of connection has Paris ever had with Iran, let alone aryans? The aryan invasion is a myth. Almost all great and stable empires were of native origin.

[@anthonyb249]

Man .please enuf of PERSIAN PERSIAN PERSIAN PERSIAN PERSIAN. it really gets irritating. People already should know everything you make is PERSIAN. and ot Scandinavian or korean.enuf brother.its redundant .

[@CafeBagheri]

😂😂 … I cook what I know and like!

[@JoaquinReyna-pb7zt]

Get off his back Anthony B, be appreciative that this kind gentlemen shares his wonderful Persian recipes. Thanks a lot Cafe Bagheri, without your recipes I wouldn't have tried such great Persian food.

[@sepehr642]

Persian Persian Persian Persian Persian Persian Persian Persian Persian Persian Persian Persian Persian Persian Persian Persian Persian Persian Persian Persian Persian Persian Persian Persian.

[@blirdo]

Imagine coming to a Persian Chef's channel and being upset that there is a focus on Persian cuisine. Man, I went to Paris and I was like ENOUGH OF THESE CROISSANTS AND BAGUETTES!!!! HOW ABOUT SOME TEXAS BBQ!!??

[@JuicyDonuts]

Great video!