Iran Travel Guides-Persian Foods and Recipes

Persian Omelette

Persian Omelette is the White Knight, the savior, and the candle in the darkest night for single parents, college students, and the hungry or lazy individuals who hate cooking.

The recipe is simple. Saute tomatoes and mix them with eggs. However, I’m going to show you how to elevate the Persian omelet into a dish from a Michelin star restaurant (just kidding). It can be served as a breakfast, dinner, or even lunch. 

Persian Omelette in a Pan

You can enjoy Persian Omelette in a jungle cafe in Gilan, a beach cafe in Qeshm, in the crowded Bazaar of Isfahan, or even a luxurious coffee shop in the north of Tehran. You can make a Persian omelet on the hot stones of the Lut desert or the 5,610m peak of Damavand mountain. If you ever happen to visit the city of Qazvin, ask for a place called Dehkhoda, they have the best omelet that I’ve ever had.

I will take you to the smokey Persian Ghahvekhaneh, the hangout place for hard-working laborers, charismatic oldmen, and even thugs, and criminals. I will take you to a place that has only three items on the menu, Ghelyoon (Hooka), omelet, and tea. Fasten your seatbelts and enjoy the ride. 

What do you need to make Persian Omelette?


Brown Eggs - Termeh Travel

Eggs are the main ingredient of any omelet, and the Persian omelet is not an exception. The difference is that unlike the classic way of making an omelet, you don’t need to push the cooked portions from the edges toward the center constantly and repeat the process, which is time-consuming and difficult. The mixing process is straightforward and doesn’t require special skills. According to Healthline, eggs are loaded with vitamins, minerals, high-quality protein, good fats, and various other lesser-known nutrients, including calcium, iron, potassium, zinc, manganese, vitamin E, folate and many more.

Tomato or Tomato Paste:

Tomato Paste and Tomatoes - Termeh Travel

Tomato, tomato paste, or a mix of both determines the taste and color of the Persian Omelet.

More tomato means more color and sourness, and I personally like to mix chopped or grated tomatoes with tomato paste to achieve a darker color and deeper taste. Just be careful about the type and amount of tomato paste since some types contain salt and might ruin your omelet. Always taste the paste before using it.

According to Healthline, Tomato products such as ketchup, tomato juice, tomato paste, and tomato sauces are the richest dietary sources of lycopene in the Western diet, providing over 80% of dietary lycopene in the United States. They are also a good source of several vitamins and minerals, such as vitamin C, potassium, vitamin K, and folate.


Violet onions - Termeh Travel

Onion is not a necessary ingredient, but it sneaked into my recipe recently when I had the best omelet of my life in a breakfast cafe called Dehkhoda in Qazvin. 

Crispy fried onion can make a huge difference in taste, texture, and aroma of the omelet. You should not mix it in the cooking process, but rather prepare it separately and add a generous amount on top of your dish.

Onion is loaded with vitamins and antioxidants; it reduces cholesterol and can play a crucial role in metabolism, red blood cell production, and nerve function. Lastly, it’s a great source of potassium, a mineral in which many people are lacking.


Iranian Flatbread - Termeh Travel

You can serve Persian omelet alongside bread or rice, but the most common and proper way is the bread. We are going to have a separate article on Persian bread, but for now, if you are close to a Persian supermarket, try to buy some of their flatbreads; otherwise, any non-sweet bread will be fine.

If you couldn’t find any Persian bread, you can make it yourself. There is a great recipe for flatbread with no yeast. You only need plain flour (all-purpose flour), salt, butter, milk, and oil.

You can find the complete recipe on the RecipeTin Eats website.

How to Make Vegan Persian Omelette?

Vegan Omelette with Tofu and Tomato - Termeh Travel

The only thing that you need to change in a Persian omelet to make it Vegan is the main ingredient, the eggs. The process is the same, and you can add some vegetables to it like garlic, cauliflower, mushrooms, or diced squash. You can use olive oil, coconut oil, or sesame oil. Instead of eggs, you should use tofu cheese or chickpea flour. I will only explain the tofu as it tastes better, in my opinion.

I was inspired by Simple Vegan Blog for this recipe. 

Persian Omelette in a Pan - Termeh Travel
Print Recipe
5 from 1 vote

Persian Omelette

Persian Omelette is the White Knight, the savior, and the candle in the darkest night for single parents, college students, and the hungry or lazy individuals who hate cooking.
The recipe is simple. Saute tomatoes and mix them with eggs. However, I’m going to show you how to elevate the Persian omelet into a dish from a Michelin star restaurant (just kidding). It can be served as a breakfast, dinner, or even lunch. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: Persian
Keyword: Persian Omelette
Servings: 2 persons
Calories: 555kcal
Author: Shahab Shabani


  • 4 eggs 376 cal
  • 6 medium tomatoes 144 cal
  • 1 tbsp tomato paste 13 cal
  • 2 tbsp vegetable oil or 100 g butter 124 cal
  • 1 medium onion 44 cal
  • Salt black pepper, cinnamon


  • Step 1: Dice finely or grate tomatoes, saute on medium heat until almost all of the juice evaporates. Add the tomato paste and vegetable oil/butter and fry for 1-2 min.
  • Step 2: Crack the eggs and mix it with tomatoes on low heat and try to achieve a balanced, reddish color. Taste it, and then add the salt, pepper, and cinnamon, based on your taste.
  • Step 3: Slice the onion and make crispy, fried onion. You can saute, microwave, roast in the oven, or even use a pot full of boiling water and use its lid to make it oil-free.
  • Step 4: Put a generous amount of crispy fried onions on your omelet and serve it alongside flatbread, veggies (basils, garden radish, pickles, and raw onions).

Chop the tofu and use a fork to crumble it into small pieces. Add some oil and saute for a couple of minutes. The rest is the same as the classic recipe, except not using any tomatoes, which may result in a watery omelet, and instead, you use more tomato paste. The last tip would be to use Kala Namak salt (available in Indian grocery stores), which makes your tofu taste like real eggs.

Persian Omelette With Flat Bread and Onion - Termeh Travel
  1. Sarah says

    Thank you so much for this article. I will try to make this dish at home.

    1. Shahab Shabani says

      You’re totally welcome, dear.
      I hope you enjoy it.

  2. Javed Khan says

    Invite me Sarah

    1. Shahab Shabani says

      Try making it at home, it’s really easy :))

  3. Randie says

    Love it… Thank you so.kuvh for this recipe…

    1. Mansour Damanpak says

      Thank you for reading 🙂

  4. Cristina says

    I made the omelette using your recipe, and the outcome was DELICIOUS!!
    Thanks 🙂

    1. Mansour Damanpak says

      You are totally welcome 🙂
      Try our other recipes too

  5. Woody says

    This dish is called shakshuka

    1. Mansour Damanpak says

      They are very similar yes 🙂

  6. طوبی says

    عاااااالی دست شما درد نکنه.شاد باشین

    1. Shahab Shabani says

      You’re totally welcome.

  7. Ahmad Sadeghi says

    You colorful Persian receipes remind me my childhood in Tehran with very skillful cook.Keep the good job.

    1. Shahab Shabani says

      I’m glad you enjoyed it.
      Thank you so much.

  8. Shabnam rismankar says

    I really enjoy Redding that was great thank

    1. Shahab Shabani says

      Thank you so much

  9. Pamela Buder says

    You didn’t mention anything adding Turmeric to the fried onions.

    1. Shahab Shabani says

      I don’t usually add Turmeric to the onions since I’m not a Turmeric fan, but feel free to do that. It will make it aromatic for sure.

  10. Albertina says

    This is great! I also added turmeric and cumin and it improved the taste even more. Thanks a lot for sharing the recipe

    1. Shahab Shabani says

      Thank you Albertina for your nice comment.
      Turmeric and cumin are nice additions. I’m glad you enjoyed it 😀

  11. Juan Neto says

    Nice and easy to follow,

    1. Shahab Shabani says

      Thank you so much <3

  12. Mahmoud Said says

    A nice delicious recipe

    1. Shahab Shabani says

      Thank you so much 😀

  13. Michael says

    There’s no such THING as a ‘Vegan Omelette’.
    An omelette is a egg-based dish.
    Without eggs, it is something entirely different – and definitely NOT an omelette.
    This concept is not difficult to comprehend.

    1. Shahab Shabani says

      Thank you for your comment. We think differently and see it from different points of view. 🙂

  14. Sarah says

    Hi, please teach fasanjan cooking.

    1. Shahab Shabani says

      We have an article about Fesenjan here:
      I hope you enjoy it 😀

  15. Frank says

    I don’t agree with the vegetable oil part. Cold pressed extra version Olive oil would be a much better and healthier choice.

    1. Shahab Shabani says

      Of course, you can use any kind of oil that you like.

  16. Sorosh says

    5 stars
    miss it! have to make it ASAP!

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