What the Persian’s call omelet is more like what we would call scrambled egg with tomato. It’s usually not a pretty dish, but it is a tasty one that appears on almost every breakfast menu in Iran. Typically the egg is finely scrambled so that it’s a creamy red mass, I opt for a bit more visual appeal by gently folding the almost set egg through the fried tomato. Either way it tastes great! Serve with saffron, rose and cardamom tea for a traditional Iranian breakfast.
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