L
L
o
o
a
a
d
d
i
i
n
n
g
g
.
.
.
.
.
.
EasyCook
EasyCook
Paella dish
Cordon BleuFrench cuisine
Paella dish
TiramisuItalian cuisine
Paella dish
ToffeeBritish cuisine
Paella dish
ShakshukaJewish cuisine
Paella dish
Turkish pizza pideTurkish cuisine
Paella dish
Twice-cooked porkChinese cuisine
Paella dish
Caramel applesAmerican cuisine
Paella dish
VatrushkiRussian cuisine
Paella dish
Leningrad rassolnikRussian cuisine

Pomegranate sauce narsharab (nasharabi)

1 serving

120 minutes

Pomegranate sauce narsharab is a refined gem of Azerbaijani cuisine made from tart and aromatic pomegranate seeds. Its history dates back to ancient times when the pomegranate was considered a symbol of wealth and fertility. Narsharab is a thick, rich condiment with a deep ruby hue and a delicate balance of sweetness and acidity. It perfectly complements meat dishes, especially roasted or fried ones, adding zest and depth of flavor. This sauce is also used in marinades and salad dressings, revealing a rich palette of tastes. Its natural composition and subtle Eastern spices make narsharab an indispensable ingredient for gourmets looking to add culinary magic to their dishes.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
520
kcal
9g
grams
0g
grams
139g
grams
Ingredients
1serving
Grenades
1 
kg
Sugar
 
to taste
Ground coriander
 
to taste
Basil
 
to taste
Cinnamon
 
to taste
Ground black pepper
 
to taste
Salt
 
to taste
Cooking steps
  • 1

    We clean the pomegranates and remove the seeds.

    Required ingredients:
    1. Grenades1 kg
  • 2

    We put the seeds in a pot, place it on low heat, and start crushing and mixing the pomegranate seeds with a wooden pestle (wooden spoon). We do this until we see that the seeds have turned white.

    Required ingredients:
    1. Grenades1 kg
  • 3

    Pour the contents of the pot into a strainer or sieve, placing a bowl or pot underneath to catch the juice. Continue to press and mix the grains. To extract every drop of juice, you can press this mass with your hand (wearing a rubber glove).

    Required ingredients:
    1. Grenades1 kg
  • 4

    We put the squeezed juice back in the pot over heat and wait for it to boil. Then we reduce the heat and wait for at least one-fifth of the liquid to evaporate. But we don't just wait; we constantly stir to prevent the juice from burning.

    Required ingredients:
    1. Grenades1 kg
  • 5

    The sauce is ready when its consistency resembles that of runny sour cream. Turn off the heat, add spices and sugar to taste. Some prefer to add only salt.

    Required ingredients:
    1. Sugar to taste
    2. Ground coriander to taste
    3. Basil to taste
    4. Cinnamon to taste
    5. Ground black pepper to taste
    6. Salt to taste

Similar recipes