persian pomegranate omelette

                      

pomegranate omelette 

One or two eggs 

One cup of sour pomegranate 

One medium onion 

Garlic 4 cloves 

Pomegranate paste a tablespoon 

 Sesame oil or butter two tablespoons

 

Chop the onion and garlic and set aside. This omelet belongs to the north of Iran, Gilan province. Heat a pan and pour sesame oil in it. Then add the onions and put on a medium heat for 5 minutes. Onions don’t need to be completely fried because in this case they may burn in the following steps, so 5 minutes of frying onions is enough. Then add garlic and mix, and a minute later add a cup of pomegranate. Wait ten minutes for the pomegranate juice to evaporate and the pomegranate seeds to soften, then add a tablespoon of pomegranate paste. Wait a minute and then add the eggs. Put the lid on the pan to cook on the eggs, It takes about 5 minutes to prepare the omelet. This food does not need special seasoning because the mixture of sour pomegranate, garlic and onion with pomegranate paste fills the place of seasoning. You can also eat herbs next to it