Pomegranate molasses explained

Pomegranate molasses
Alternate Name:Narşərab, nar ekşisi
Region:West Asia
Type:Condiment
Main Ingredient:Pomegranate

Pomegranate molasses, also known as Dibs Ar-rumman (Arabic: دِبْس الرُّمَّان), rakkaz rimonim (Hebrew: רכז רימונים), robb-e anâr (Persian: رب انار), melása rodioú (μελάσα ροδιού, "pomegranate syrup"), nar ekshisi (Turkish: nar ekşisi, "pomegranate sour"), and narsharab (Azerbaijani: narşərab, "pomegranate wine") is a Middle Eastern seasoning consisting of concentrated pomegranate juice. It is usually used in fish and meat dishes,[1] and also as a replacement for vinegar in salads.

About

The word narsharab (narşərab), from Persian: انارشراب|(a)nârsharâb, literally means pomegranate wine, although it contains no alcohol. It contains 10% citric acid and 45% sugar. Dishes get a 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.

See also

Notes and References

  1. Web site: Narsharab in Culinary Dictionary. www.langet.ru. 2019-07-04.
  2. Web site: Narsharab, country's delicious pomegranate sauce. 2019-07-04. Azerbaijan State News Agency. en. 2019-07-04.
  3. Book: Ministry of Culture and Tourism Republic of Azerbaijan. Azerbaijani Cuisine (A Collection of Recipes of Azerbaijani Meals, Snacks and Drinks). «INDIGO» print house. 2013. 978-9952-486-00-1. Kerimli T. Baku. 131. Kerimov E. Ramazanova A.