Narsharab

Narsharab(Azerbaijani: Narşərab) and (Persian: Robe anar‎) – Persian seasoning prepared by thickening pomegranate juice, usually used in fish and meat dishes.[1]

About

The word narsharab (narşərab) [nar/anar]+[sharab] in Persian literally means “pomegranate wine”, however, there is no alcohol in the sauce. It contains 10% citric acid and 45% sugar. Dishes get light sour taste because of narsharab.[2][3]

Preparation

The recipes of narsharab vary in different regions of Iran and Azerbaijan. Commonly, unpeeled pomegranates are squeezed and then left on heat to evaporate its juice. It is cooked until the juice loses nearly half of its original volume. After the juice is thickened, sugar, coriander, basil, cinnamon, sometimes black or red pepper are added.[2][3]

See also

References
  1. "Narsharab in Culinary Dictionary". www.langet.ru. Retrieved 2019-07-04.
  2. "Narsharab, country's delicious pomegranate sauce". Azerbaijan State News Agency. 2019-07-04. Retrieved 2019-07-04.
  3. Ministry of Culture and Tourism Republic of Azerbaijan (2013). Kerimli T; Kerimov E; Ramazanova A (eds.). Azerbaijani Cuisine (A Collection of Recipes of Azerbaijani Meals, Snacks and Drinks) (PDF). Baku: «INDIGO» print house. p. 131. ISBN 978-9952-486-00-1.
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