Narsharab
The Quirky Foodster Team
Ingredients
- Fresh sour pomegranate juice (or unsweetened store-bought) — 1 L (4 cups)
- Fresh coriander, minced (optional, for garnish/mix-in) — 10 g (2 tbsp)
- Garlic clove, minced (optional) — 1
- Salt — 2 g (1/3 tsp)
Method
- Pour pomegranate juice into a heavy-bottomed saucepan; bring to a gentle simmer over medium-low heat.
- Continue simmering uncovered, stirring occasionally, for 1.5-2 hours, until reduced to roughly a quarter of its original
- volume and syrupy.
- Watch closely toward the end, as the reducing juice can scorch easily; reduce heat further if needed.
- Once thickened to a syrup that coats the back of a spoon, remove from heat and season with salt.
- Stir in minced garlic and coriander if using, once cooled slightly; cool completely before bottling.
Cultural Background: A thick, tangy-sweet pomegranate molasses sauce, narsharab is an Azerbaijani specialty made by slowly reducing sour pomegranate juice, traditionally served with grilled meats and fish, its deep ruby colour and bright acidity prized across the Caucasus and wider Persian-influenced region.
Tips: • Use a wide, heavy-bottomed pan to help the juice reduce evenly and prevent scorching. • The sauce continues to thicken as it cools, so remove from heat slightly before it seems fully ready.
Variations: • Add a pinch of sugar if using very sour pomegranates, though traditional narsharab is intentionally tart. • Stir in fresh herbs just before serving for a fresher, herbaceous version used as a dipping sauce.
Storage: Refrigerate in a sealed bottle up to 6 months; the sauce is naturally shelf-stable due to its concentrated sugars and acidity.
Reheating: Not applicable; served cold or at room temperature, though can be gently warmed to loosen if solidified. Nutrition (per serving) Approx. 35 kcal, 0.2 g protein, 0 g fat, 8.5 g carbohydrate per 15 ml serving.
FAQs: What is narsharab traditionally served with? Grilled meats and fish, particularly kebabs, across Azerbaijani and wider Caucasian cuisine. Can I use bottled pomegranate molasses instead of making it from scratch? Yes, though homemade narsharab from fresh sour pomegranate juice has a brighter, more complex flavour than most commercial versions.
- Fresh sour pomegranate juice (or unsweetened store-bought) — 1 L (4 cups)
- Fresh coriander, minced (optional, for garnish/mix-in) — 10 g (2 tbsp)
- Garlic clove, minced (optional) — 1
- Salt — 2 g (1/3 tsp)
Please log in to leave a comment.