Tokhme Gojeh (Iranian Omelet)
Servings
3-4
Prep Time
5 minutes
Cook Time
25-30 minutes
"Spices are meant to be played with. Identify the proportions that feel representative of you. My mother is heavy handed with her spices, she borders an almost Ismaili like palate because of the region she grew up in in Iran. Feel implored to add as much or as little Advieh, turmeric and saffron that feels good to you and your palate."
Behzad Jamshidi
Ingredients
4 Tbsp animal fat (a mixture of duck fat, chicken fat, and/or butter – alternatively use olive oil)
1 medium white onion, peeled, thinly sliced
3 cloves garlic, peeled, thinly sliced
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1 Tbsp tomato paste (or 1 tsp Sun-Dried Tomato Powder + 2 tsp water)
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1 tsp turmeric
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½ tsp Advieh
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¼ tsp cinnamon
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3 threads saffron, whole
6 plum tomatoes, chopped roughly into 1 inch cubes
2 Tbsp water
6 whole room temperature eggs, cracked & whisked together
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Generous salt & pepper to taste
Directions
In a heavy based saucepan or small pot, heat animal fat or oil over medium heat.
Add thinly sliced onions with a pinch of salt (to help them soften and sweat) and cook until lightly golden around the edges, approximately 4-5 minutes.
Reduce the heat to medium-low and add sliced garlic. Sauté until fragrant and translucent, approximately 2-3 minutes.
Turn the heat to low. Add tomato paste. Cooked out and caramelize for 3-4 minutes. The tomato paste should be deep red in color and should have a rich, slightly smoky fragrance.
Add turmeric, advieh and cinnamon, stir and cook for 1-2 minutes or until your home is dominated with stove stop aromas, and any person’s asleep as wide awake. Be careful as to not burn your spices at this point, or get caught talking to strangers on the phone.
Add 2 tablespoons of water to deglaze the fond in the pan or pot, using a wooden spoon to scrape the caramelized bits of tomato paste and spices off the bottom. Add chopped plum tomatoes with a pinch of salt and pepper and allow to soften for 8-10 minutes over medium-low heat.
Once you have something resembling a thick concentrated paste, add your pre-whisked eggs into the paste, and slowly stir and cook the two together, adjusted your heat as needed to gently bring the temperature of the eggs up in your pan. Take your pan or pot on and off heat as needed and mix liberally to create a creamy almost stew-like scramble.
Cook your eggs until they appear almost set, resembling and porridge-like texture. You will likely want to catch your eggs just slightly under-done, as they will carry over cooking until you serve them.
Adjust seasoning with a liberal amount of salt and pepper or as needed, and once the texture is satisfactory, remove out of the pot immediately and into an appropriately sized serving vessel.
Serve alongside Persian bread, fresh herbs, (Bulgarian) feta, and if truly inspired, sliced cucumbers, tomatoes and a handful of toasted walnuts.
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