Pomegranate Sauce Narsharab (Nasharabi)
Sauces and Marinades • Azerbaijani
Description
For accurate calculation: from 1 kg of peeled pomegranate seeds, you will get on average 250–300 ml of narsharab sauce. It is best to store the sauce in the refrigerator.
Ingredients
- Pomegranate Seeds 0 lbs
- Sugar to taste
- Ground coriander to taste
- Basil to taste
- Cinnamon to taste
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Peel the pomegranates and remove the seeds.
Step 2
Place the seeds in a pot, set it over low heat, and begin to mash and stir the pomegranate seeds with a wooden pestle (or wooden spoon). Continue until the seeds turn pale.
Step 3
Transfer the contents of the pot to a colander or sieve, placing a bowl or pot underneath to catch the juice. Continue to mash and stir the seeds. To extract every drop of juice, you can press the mixture with your hand (wearing a rubber glove).
Step 4
Put the extracted juice back in the pot over heat and wait for it to boil. Then reduce to low heat and wait until at least one-fifth of the liquid evaporates. But don’t just wait; stir constantly to prevent the juice from burning.
Step 5
The sauce is ready when its consistency resembles that of thin sour cream. Turn off the heat, add spices and sugar to taste. Some prefer to add only salt.
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