📝 About This Recipe
A cornerstone of the Afghan morning table, this vibrant Omelette-e-Afghani is far more than a simple egg dish; it is a fragrant celebration of fresh herbs and warm spices. Characterized by its rustic texture and the aromatic infusion of turmeric and fresh coriander, it offers a savory depth that perfectly captures the hospitality of Kabul. Served alongside warm naan, it provides a hearty, protein-rich start to the day that is both comforting and exotic.
🥗 Ingredients
The Egg Base
- 5 pieces Large organic eggs (at room temperature)
- 2 tablespoons Whole milk or heavy cream (for a fluffier texture)
Aromatics and Vegetables
- 1/2 cup Red onion (very finely diced)
- 1 medium Roma tomato (seeded and finely chopped)
- 1-2 pieces Green chili (Serrano or Thai) (minced, adjust for heat preference)
- 1/4 cup Fresh cilantro (Coriander) (finely chopped)
- 2 pieces Fresh scallions (thinly sliced)
Spices and Seasoning
- 1/2 teaspoon Ground turmeric (for the signature golden color)
- 1/2 teaspoon Ground black pepper (freshly cracked)
- 3/4 teaspoon Sea salt (or to taste)
- 1/4 teaspoon Red chili flakes (optional)
Cooking Fat
- 2 tablespoons Ghee or unsalted butter (ghee provides a more authentic nutty flavor)
- 1 tablespoon Vegetable oil (to prevent butter from burning)
👨🍳 Instructions
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1
Begin by prepping all your vegetables; ensure the onion and tomatoes are diced very small so they incorporate evenly into the egg mixture.
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2
In a large mixing bowl, crack the 5 eggs and add the milk or heavy cream. Whisk vigorously for about 1-2 minutes until the mixture is frothy and pale.
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3
Add the turmeric, salt, black pepper, and chili flakes to the egg mixture. Whisk again to ensure the turmeric is fully dissolved and there are no yellow clumps.
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4
Fold in the finely diced onions, chopped tomatoes, minced green chilies, scallions, and half of the fresh cilantro. Stir gently to combine.
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5
Place a 10-inch non-stick skillet or a traditional cast-iron pan over medium-low heat. Add the ghee and vegetable oil.
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6
Once the ghee is melted and shimmering, swirl it around to coat the bottom and the sides of the pan thoroughly.
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7
Pour the egg and vegetable mixture into the center of the pan. Use a spatula to spread the vegetables evenly across the surface.
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8
Lower the heat to low. Cover the pan with a tight-fitting lid. This allows the steam to cook the top of the omelette while the bottom browns gently.
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9
Cook for about 5-7 minutes. Check the center; it should be nearly set and the edges should be pulling away from the pan.
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10
If you prefer a 'flip' style, carefully slide a large spatula under the omelette and flip it over for 1 minute to brown the top. Otherwise, keep it covered until the top is firm to the touch.
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11
Once cooked, slide the omelette onto a warm serving platter.
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12
Garnish with the remaining fresh cilantro and an extra sprinkle of black pepper before serving.
💡 Chef's Tips
Use room temperature eggs as they emulsify better with the spices and result in a more even rise. Don't skip the turmeric; it provides the essential earthy undertone and the iconic sunset-yellow hue of Afghan eggs. If the omelette is too large to flip, you can finish it under a broiler for 60 seconds to set the top perfectly. Seeding the tomatoes is crucial to prevent the omelette from becoming watery or soggy. For a richer flavor, sauté the onions in the ghee for 2 minutes before adding them to the egg mixture.
🍽️ Serving Suggestions
Serve with warm, tandoori-style Afghan Naan or crusty Barbari bread. Pair with a side of fresh sliced cucumbers, radishes, and feta cheese for a traditional 'Panir' platter. A side of spicy Afghan green chutney (Chatney Gashneez) adds a wonderful zesty kick. Enjoy with a hot cup of cardamom-infused black tea (Chai) to complete the authentic experience. Add a dollop of thick Greek yogurt or Labneh on the side to balance the heat of the chilies.