Iranian Pomegranate Omelette

what a beautiful fruit pomegranate is. Everything in this fruit is perfect. Pomegranate is a round fruit, it has a red colour, thick and inedible leathery skin, with hundreds of those red juicy seeds looks like precious gem stone, ruby.

The Pomegranate or as it is called in Farsi ‘Anaar انار ’ & and in Azerbaijani language ‘ Naar نار ‘ is originated from Iran.

In Iran there are a variety of pomegranate in towns and villages. For instance, Pomegranate from Saveh ساوه a city in SW of Tehran, is sweet with a thin skin and long lasting. Pomegranates from city of Qom قم have large seeds with a sour taste or pomegranate from Khorasanخراسان, have white seeds and very sweet but sweet pomegranate from Yazad in Centre of Iran with white and pink seeds are sweeter than Khorasan ones. some pomegranates have black seeds with a short life with lots of benefits for treatment of disease and many of us even have not heard about this kind of pomegranate.

The pomegranate has loads of benefits, It is full of goods, vitamins and mineral sources also a good source of antioxidant.

Pomegranate in different cultures is symbol of life, rebirth, soul’s immortality, prosperity, fertility and marriage.

Iran is one of the largest producer of pomegranate in the world. There is annual pomegranate festival after harvesting pomegranate in villages and cities of Iran.

In Iranian cuisine, beautiful pomegranate use in different ways: such as using it’s peel for making natural colour, using it’s seeds in stews, rice dishes, soups, salads, omelette, also it’s juice, and molasses. Pomegranate as an element in art works, also has influence on Architecture and plaster decoration from more than 2500 years ago until modern days in Iran.

As i mentioned above, there are lots of food recipes made with pomegranate. Pomegranate omelette املت انار is one of those omelettes that might be not well known . This omelette is popular in Gilan and Mazandaran provinces in South coast of Caspian Sea , and made with fried onions and garlic, and it is called: Morghane Anaar مرغانه انار while among Azerbaijani people in Iran, make it with a little difference.

Iranian Pomegranate Omelette

  • 1 large onion, finely chopped
  • 4 eggs
  • 1 cup pomegranate seeds
  • Salt and pepper to taste
  • Butter or olive oil
  1. Melt the butter in a frying pan over medium heat. Add chopped onion. Fry
    onion until golden and crunchy..



  2. Add pomegranate seeds. Season with pepper. Give a stir and let to cook for about 5 minutes.



  3. Next, remove onion-pomegranate seeds mixture from the pot to a plate. Crack two eggs in a bowl. Season with salt and pepper to taste and whisk the eggs with a fork. In a frying pan, melt some butter. Add beaten eggs and cook until they are set.



  4. Then, sprinkle with pomegranate seeds.



  5. Crack 2 another eggs top of the pomegranate seeds and cook eggs to your preferred consistency. Either soft or hard and serve it with flat bread or with rice.



املت انار

انار چقدر زیباست و درواقع گوهر میوه‌ها میشه نامگذاری کرد. انار یک میوه گرد شکل با پوست قرمز و صدها دانه ی آبدار که شبیه یاقوت هستند.

انار که در زبان آذری نار و در انگلیسی پومگرنیت  گفته میشه میوه بومی ایران هست . انواع مختلفی از انار رو میشه در روستاها و شهرهای مختلف ایران  دید. مثلن انار ساوه دانه‌های شیرین با پوست نازک داره انار قم دانه‌های درشت و ترشی دارهانار خراسان دانه‌های سفید و شیرینی داره آمار انار یزد با دانه‌های سفید و صورتی شیرین‌تر از انار خراسانی هست. نوع دیگراین میوه – انار سیاه هست که شاید خیلی از ما- اصلن تا حالا در موردش نشنیده باشیم این نوع اناردرمان چندین نوع بیماری هست.

خواص درمانی انار هم که هرچی بگیم کم گفتیمحاوی انواع مختلف ویتامین منابع معدنی و آنتی اکسیدان هست. انار در فرهنگ‌های مختلف جهان نماد ومظهر زندگیتولدبرکت و فراوانی ازدواج و باروری هست. ایران یکی از بزرگترین تولید کنندکان انار در جهان هست. جشنواره سالانه انار در پاییزدر بسیاری از روستاها و شهرهای ایران برگزار میشه. در آشپزی ایرانی از انار این میوه زیبابه روش‌های گوناگونی استفاده میشه: از پوست انار برای تهیه رنگ طبیعی استفاده میشهازخود دانه‌های انار برای تهیه آبمیوه رب انار لواشک سالاداملت خورشسوپ آش و– پلو استفاده میشه

میوه انار بیشتر از ۲۵۰۰ سال قبل به عنوان یکی از عناصر تزیینی در معماری و گچکاری ایران بکار برده میشد. این مقدمه کوتاه رو گفتم که برسم به املت انار . یک املت خاص خوشرنگ مثل یاقوت و کاملن متفاوت . نوعی املت در شمال ایران در استان های گیلان و مازندران تهیه میشه که با پیاز و سیر هست  و به مرغانه انار معروف میباشد. در بین آذری ها هم نوعی املت انار هست که با مقداری تفاوت از نوع املت گیلانی تهیه میشه.

مواد لازم

چهار عدد تخم مرغ

یک عدد پیازدرشت نگینی خرد شده

یک پیمانه دانه انار

کره یا روغن زیتون

نمک و فلفل به میزان نیاز

طرز تهیه

 پیاز خرد شده را همراه مقداری کره در تابه سرخ میکنیم تا طلایی رنگ شود. دانه‌های انار را روی پیاز ریخته کمی فلفل افزوده و ۵ دقیقه تفت میدهیم. مخلوط پیازانار را از تابه خارج میکنیم. دو عدد از تخم مرغ ها را داخل یک‌کاسه با کمی نمک و فلفل همزده تا یک‌دست شود.داخل تابه کره را آب کرده و تخم مرغ همزده را داخل تابه می‌ریزیم تا تمام سطح تابه را بپوشاند. وقتی املت کمی خودش را گرفت دانه‌های انار رو روی املت پخش میکنیم و دو تخم مرغ بعدی را روی انار ها میشکنیم.

میزان پخت تخم مرغ ها بستگی به شما دارد : می‌توانید به صورت سفت یا شل آن‌ها را بپزید.

این املت خوشمزه را میتوان با نان یا کته سرو کرد.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

14 thoughts on “Iranian Pomegranate Omelette

    1. I am glad you like it 😊😊. i thought this omelette would not be known well, that’s why I shared my recipe.

      Like

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