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Pomegranate with Eggs, or Narnumru (Video)

Pomegranate with Eggs, Narnumru | AZCookbook.com by Feride BuyuranPhoto: Greg Seber

This post was originally published on November 3, 2014 and is now updated. I have added a recipe video and tweaked the recipe for best results.
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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.

I recently learned that the word narnumru is of Farsi origin, and is made up of two words, anar (pomegranate) and numroo (sunny side up egg).

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.

Make the best use of this year’s pomegranate season—cut the fruit open, get those precious arils out, and make narnumru, for you and for your loved ones to enjoy.

WATCH HOW TO MAKE POMEGRANATE WITH EGGS, NARNUMRU:

 

 

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Pomegranate with Eggs, or Narnumru (Video)
 
Prep time
Cook time
Total time
 
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. Keep in mind: 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, adjusting the other ingredients accordingly, in a small 7-inch (18-cm) frying pan. As a general rule, you need 1 cup of pomegranate arils per 1 egg, plus ¼ cup chopped onions.
Author:
Serves: 2
Ingredients
  • 3 tablespoons clarified butter or unsalted butter *
  • ½ cup finely chopped onion
  • 2 cups juicy pomegranate arils (from 2 medium pomegranates)
  • 2 large eggs
  • Salt
  • Ground black pepper
Instructions
  1. 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.
  2. Add the pomegranate arils, cover, and cook over medium-low heat, stirring occasionally, until the arils have released some of their juices, about 7 minutes.
  3. 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.
  4. * If using unsalted butter, to prevent it from burning, add a teaspoon of olive oil along with the butter to the pan.

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7 Comments
  1. I was very interested to read about this recipe, as it is packed full of goodness. We have pomegranates in abundance in my part of the world, and as I appreciate sweet/sour Persian style flavours, decided to rustle this up for Friday breakfast.
    Easy to make, and ready in a jiffy, the sharp pomegranates cut the heaviness of the egg. This recipe is simple and delicious and I had it with a spoonful of yoghurt and some Arabic bread. I will be making it again, next time for my family, who were intrigued by the unusual combination.
    Please post some more quick and unusual breakfast ideas Feride. Thank you for this keeper.

  2. This delicious dish is quite savory and tangy, and not sweet at all as one may expect due to presence of pomegranates. I was skeptical at first but I enjoyed it a lot. I will cook it myself soon and enjoy it with my wife. Thanks Feride!

  3. Impressionnante et super originale cette recette

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