Fish Roe Omelet

Ashpal-e Gilaki

Preparation info

  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

Around the Caspian, fish roe is called “ashpal.” In the West, we associate Iran with caviar, which is salted and cured sturgeon roe, but Iranians of this region love roe from other fish as well. Some favorite types are from the renowned Caspian white fish, kutum, others from bream, roach, and cod. The roe is cured or smoked, and usually served with rice/kateh and garlic pickle (sometimes for breakfast) or mixed with other ingredients such as eggs to make this omelet.