This is my authentic Persian tomato omelette recipe (omlet-e gojeh farangi)! Well, technically it's my maman's (mum's) recipe, but with my own small tweaks. This recipe is my homage to her delicious Persian omelettes she would make for us growing up! This specific tomato omelette is popular in coffee/tea houses (ghahve khaneh) all over Iran. Picture creamy duck eggs, swirled through a gently spiced base with onions, garlic, and fresh tomatoes. Served just like my maman (mum) does, with red onion petals, fresh mint, creamy feta, and Persian flatbread (naan-e lavash). This is one breakfast you'll fall in love with!

What is Omlet-e Gojeh Farangi?

Directly translated, omlet-e gojeh farangi means 'omelette of foreign plums/tomatoes'. And that's because tomatoes aren't native to Iran (they're native to South America). Before tomatoes arrived in Iran in the 19th century, acidity was given to dishes by sweet or sour plums (gojeh), amongst other things. So when tomatoes were introduced, they were considered foreign plums! Of course, these days, tomatoes are a large part of many Iranian dishes, and this authentic Persian tomato omelette is no exception.

This is exactly the kind of dish you would see served in a traditional Persian coffee/tea house (ghahve khaneh). Just look at this one in Tehran that's over 100 years old and only 2 metres wide! Persian coffee/tea houses are often small, rustic spaces, sometimes adorned with Persian carpets and rugged furniture. Similar to a café , people gather to drink coffee or tea (mostly tea these days - tea is at the heart of Iranian culture!) They might also stop to enjoy a humble but hearty meal, like this omlet-e gojeh farangi. It's not fancy, but it is filled with flavour and soul. And honestly, the best dishes I've eaten are never fancy. They're simple dishes like this that are made with love - just like something from your mother's kitchen!

Ingredients in this Authentic Persian Tomato Omelette

For the Omelette

Every region in Iran, and every household has their own special way of making this delicious omelette. But of course I'm biased and think the way my maman (mum) makes it is the best! However, when I asked her exactly how she makes hers, I was faced with the universal challenge of obtaining a traditional recipe through approximation. So in classic mum-style, I was told to 'just put some of this if you like, and put some of that until it looks right, it's up to you what spices you use'. Oh dear. I truly do think my mum measures with her heart! In any case, here's what you'll need for this omelette:

• Ghee - widely used as the fat of choice in Middle Eastern cooking. And it gives an extra buttery flavour to the omelette!
• Garlic - for flavour!
• Brown onion - onion is a staple for building flavour in Persian cuisine!
• Tomato paste - for that vibrant red colour, and savoury flavour.
• Fresh, ripe tomatoes - to bulk up the omelette. The juices from the tomato also add flavour, and contribute to that silky texture in the omelette.
• Duck eggs - you can also use chicken eggs! My maman (mum) only ever used chicken eggs. But duck eggs have a much larger yolk than chicken eggs. Plus we have a surplus of eggs from our ducks! Because of their large yolk, they're perfect for swirling through this omelette to make it extra creamy and rich.
• Spices - I use salt, pepper, turmeric, paprika, coriander powder and cumin. You can add chilli if you like your omelette spicy! Again, every region in Iran and every household will have their own blend of spices. As my maman (mum) would say, 'use whatever you like!' 😅

For Serving

And to serve your omelette, you'll need fresh mint, creamy feta, fresh red onion, and Persian flatbread (naan-e lavash). You can serve with other accompaniments if you like. This is just how we enjoyed it growing up!

How to Make this Authentic Persian Tomato Omelette

First, fry your garlic and onion in ghee until soft. Then stir through your tomato paste and spices, and fry for a minute or two until fragrant and dark, deep-red.

Then throw in your fresh tomatoes.

Let everything simmer for about 10 minutes. You'll have a gorgeous, red, thick sauce for your eggs at this point.

Crack in your eggs, and let them sit for a few minutes for the whites to cook.

Finally, swirl through the yolks while they're still runny. The result is a silky, creamy omelette that is bursting with flavour and aroma.

How to Serve Omlet-e Gojeh Farangi

I love to serve this omelette in traditional coffee/tea house (ghahve khaneh) style, just like my maman (mum)! And in Iranian cuisine, we like to make perfect little morsels (loghmeh) from an assortment of traditional accompaniments. So for me, the perfect loghmeh is a piece of Persian flatbread (naan-e lavash), a slice of fresh red onion, some omelette, a sliver of feta cheese, and fresh mint leaves. Creamy, salty, herbal, savoury - it's got everything.

But the child in me often reverts back to the most rustic way my maman (mum) would serve this. Grab a fresh petal of red onion and use that as a little boat for your omelette. Who needs cutlery when nature gives you a spoon! With a hot, Persian black tea on the side, this breakfast is absolute perfection!

I truly hope you enjoy this recipe! If you tried it and loved it, I would be so grateful if you left a 5-star review and a comment to let me know how it went! xxx