Tomato, Egg + Garlic Omelet

Pomodor Cheghertemeh


Preparation info

  • Serves:

    4 to 6

    • Difficulty


    • Ready in

      2 hr 30

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

I love to make this dish when tomatoes are in season and full of flavor. I prefer it with sangak bread but locals eat it with plain rice. It’s interesting that in northern Iran, because of the Italian/Russian influence, they call tomatoes pomador whereas in southern Iran, because of the Portuguese influence, they call it tamata.