Pomegranate molasses
Pomegranate molasses, also known as robb-e anâr (Persian: رب انار, "pomegranate syrup"), and nar ekshisi (Turkish: nar ekşisi, "pomegranate sour"), is a Persian seasoning consisting of concentrated pomegranate juice. It is usually used in fish and meat dishes.[1]
About[]
The word narsharab (narşərab), from Persian: انارشراب, romanized: (a)nârsharâb, literally means pomegranate wine, although it contains no alcohol. It contains 10% citric acid and 45% sugar. Dishes get light sour taste because of narsharab.[2][3]
Preparation[]
Recipes for narsharab vary. Commonly, unpeeled pomegranates are squeezed and heated to evaporate the juice. It is cooked to half its original volume. After the juice is thickened, sugar, coriander, basil, cinnamon, sometimes black or red pepper are added.[2][3]
See also[]
References[]
- ^ "Narsharab in Culinary Dictionary". www.langet.ru. Retrieved 2019-07-04.
- ^ a b "Narsharab, country's delicious pomegranate sauce". Azerbaijan State News Agency. 2019-07-04. Retrieved 2019-07-04.
- ^ a b 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.
 | This Azerbaijani cuisine-related article is a stub. You can help Wikipedia by . |
 | This Persian cuisine-related article is a stub. You can help Wikipedia by . |
- Azerbaijani cuisine
- Iranian cuisine
- Azerbaijani cuisine stubs
- Middle Eastern cuisine stubs
- Iran culture stubs