Omelet ba Gojeh

Ingredients

Instructions

1. 1

   Crush the saffron threads and steep them in the hot water. Finely dice the onion and grate or finely chop the tomatoes so they cook down quickly; this keeps the dish within the short cooking time.

2. 2

   In a medium frying pan over medium heat, melt the butter. Add the onion and cook for 2 to 3 minutes, stirring, until softened but not deeply browned. Stir in the turmeric and cook for 20 seconds to bloom its aroma without letting it scorch.

3. 3

   Add the tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Cook over medium-high heat for 4 to 5 minutes, stirring occasionally, until the tomatoes lose their raw smell and the mixture thickens into a saucy base with little excess liquid.

4. 4

   While the tomatoes cook, crack the eggs into a bowl. Add the saffron water and 1/4 tsp salt, then beat just until the yolks and whites are combined; overbeating can make the texture less tender.

5. 5

   Reduce the heat to low. Pour the egg mixture over the tomato base and gently stir 2 or 3 times to marble the eggs through the tomatoes. Cook for 2 to 3 minutes, moving the set edges inward, until the eggs are softly set but still moist. For a firmer omelet, cover the pan for the last 30 to 60 seconds.

6. 6

   Take the pan off the heat and let the omelet sit for 1 minute; carryover heat will finish the center gently. Sprinkle with a final pinch of black pepper and serve immediately, ideally with flatbread or toasted bread.

Nutrition per serving

Notes

• •Use ripe, flavorful tomatoes; because the ingredient list is short, their taste defines the dish.
• •Grating the tomatoes helps them break down faster and creates the classic soft, saucy texture.
• •If you prefer distinct curds rather than a unified omelet, stir the eggs a little more as they set.
• •A tiny pinch of saffron is enough here; it should perfume the eggs, not overpower the tomatoes.

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