A sweet saffron omelette

Many sweets in Iran, especially the ones from the region of Azerbaijan (where this omelette is from) involve pouring hot syrup over cooked or baked batter — similar to the technique used in making baklava. This sweet breakfast omelette, from Tabriz in north-west Iran, may be the easiest of them all.

Both my maternal grandparents, born and raised in north Khorasan (in north-east Iran), have always said they’re originally from Tabriz. Although the my