Tell me what your first reaction was when you saw this picture of pomegranate with eggs. If you said “Wow!”—then thank you. Glad you liked it. If you said, “Together? What? How? Why? Hmm.” Thank you anyway. It’s not your fault. Because, really, who could have thought to combine these two completely unrelated products in one dish? If I didn’t know somebody could, I would have asked the same questions you did. But I knew they could. In Azerbaijan’s region of Salyan, where pomegranates and eggs happily marry in one unusual dish called narnumru.
And I am here to tell you how to make it.
In narnumru, eggs are fried atop a bright bed of juicy pomegranate arils, yielding a dazzling contrast of flavors and colors. And this is achieved by using only 3 ingredients—onions, pomegranate arils, and eggs. Yet the result is a full-flavor dish. Unique. Exotic. Delicious. Nutritious.
I have included this recipe in my cookbook “Pomegranates & Saffron” as one of many local pomegranate dishes showcasing the abundance of the fruit and its many uses in cooking. So, you are getting an exclusive glimpse of my cookbook, friends. I am very excited for you! And for myself, as I am always excited whenever I share a recipe with you! By the way, if you have not pre-ordered your copy of my cookbook, you can still do so HERE. The first edition is limited and I hope you don’t miss out.
Meanwhile, make the best use of this year’s pomegranate season—cut one fruit open, get those precious arils out, and make narnumru, for you and for your loved ones to enjoy.
Update: Check out my blogger friend Zerrin’s pomegranate with eggs on her blog. Zerrin used the recipe from my cookbook. Her dish looks delicious!
Pomegranate with Eggs (Narnumru)
Adapted from “Pomegranates & Saffron: A Culinary Journey to Azerbaijan”
Note: The layer of pomegranate arils in the frying pan should not be thin but should be rather dense and thick. Also, for best results, pick sweet-and-sour pomegranates with juicy arils and small pits. You can also make a single-serving narnumru with one egg (pictured above), adjusting the other ingredients accordingly, in a small 7-inch (18-cm) frying pan.
6 tablespoons clarified butter or unsalted butter *
1 medium onion, finely chopped (1 cup)
4 cups juicy pomegranate arils (from 4 medium pomegranates)
4 large eggs
Ground black pepper
Heat the butter in a medium nonstick frying pan over medium heat. Add the onion and cook, stirring frequently, until light golden, about 10 minutes.
Add the pomegranate arils, cover, and cook over medium-low heat, stirring occasionally, until the arils have released some of their juices, about 10 minutes.
Break the eggs one by one into the pan, spacing them evenly and making sure the yolks stay intact. Season with salt and pepper to taste. Cook until the egg whites are set and the yolks are set on the top and are somewhat soft in the middle, about 5 minutes (you can also cover and cook). Remove from the heat and serve immediately with bread.
* If using unsalted butter, to prevent it from burning, add a teaspoon of olive oil along with the butter to the pan.
Other Pomegranate Recipes: