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Omelette Irani

Name: Omelette Irani
Prep time: 25 min
Total time: 25 min
Yield: Serves 2-3
Ingredients: 2 tbsp vegetable oil; 1 garlic clove, crushed; ½ onion, finely chopped; 6 plum tomatoes, deseeded and chopped; 2 tsp tomato purée; 6 medium free-range eggs; 25g salted butter, softened; ½ small bunch chives, finely chopped (about 2 tbsp); Flatbreads, toasted, to serve

By: Kian Samyani

Published: 4 Jun 22
Updated: 14 Nov 24

Chef Kian Samyani shares his family recipe for omelette Irani. This Persian tomato omelette with onion and garlic is eaten for breakfast.

Samyani opened Berenjak in London’s Soho in 2018, inspired by the Persian dishes he grew up with and the kebab houses of Tehran, Iran’s capital. Berenjak now has a second site, in Borough.

Easy
May 2022

Test kitchen approved

Serves 2-3
Hands-on time 25 min

Chef Kian Samyani shares his family recipe for omelette Irani. This Persian tomato omelette with onion and garlic is eaten for breakfast.

Samyani opened Berenjak in London’s Soho in 2018, inspired by the Persian dishes he grew up with and the kebab houses of Tehran, Iran’s capital. Berenjak now has a second site, in Borough.

Nutrition: per serving

Calories: 336kcals
Fat: 25.4g (8g saturated)
Protein: 17.1g
Carbohydrates: 8.3g (7.8g sugars)
Fibre: 2.9g
Salt: 0.6g

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Ingredients

2 tbsp vegetable oil
1 garlic clove, crushed
½ onion, finely chopped
6 plum tomatoes, deseeded and chopped
2 tsp tomato purée
6 medium free-range eggs
25g salted butter, softened
½ small bunch chives, finely chopped (about 2 tbsp)
Flatbreads, toasted, to serve

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Method

Heat the oil in a non-stick frying pan with a lid over a medium heat, add the garlic and cook for a minute until just starting to turn golden. Tip in the onion and cook for 5 minutes until beginning to soften, then add the tomatoes and purée.
Cook for 5 minutes until all the moisture has evaporated from the tomatoes. Turn the heat to low and break the eggs into the pan. Gently whisk and break up the yolks, then put on the lid and cook for 1 minute.
Remove the lid, stir, then put the lid back on. Do this until the eggs are almost set (they will continue to cook as they sit).