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.
1
We clean the pomegranates and remove the seeds.
- Pomegranates: 1 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.
- Pomegranates: 1 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).
- Pomegranates: 1 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.
- Pomegranates: 1 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.
- Sugar: to taste
- Ground coriander: to taste
- Basil: to taste
- Cinnamon: to taste
- Ground black pepper: to taste
- Salt: to taste
