Ingredients
Pomegranate
- 3 kgsour pomegranates, about 2 litres of juice
Optional
- 1 tspsalt
- 1cinnamon stick
- 3cloves
- 2bay leaves
- ½ tspground coriander
To serve
- grilled sturgeon or other fish
- kebabs
- roast meat
Directions
- Halve the pomegranates and work the seeds out into a bowl. Pick out every scrap of the white pith and membrane as you go.
- Crush the seeds gently with your hands, a potato masher or a wooden spoon, and strain the juice through a sieve. Never blend or crush hard enough to break the inner seeds.
- Strain the juice through a fine sieve or a cloth to catch the solids. Pour the juice into a wide, heavy, non-reactive pan.
- Use stainless steel or enamel, never aluminium or unlined copper, because pomegranate is very acidic and reacts with them. Bring it to a boil and then turn it down to a steady simmer.
- Use a wide pan rather than a deep one, because a large surface area is what lets the water evaporate at any reasonable speed. Add the spices now if you are using them, tied in a cloth.
- Simmer uncovered for 1 hour 30 minutes to 2 hours, skimming the foam in the first twenty minutes. Do not stir it much and do not let it boil hard, which scorches the sugars and turns the syrup bitter.
- Pull it off early rather than late. Stir in the salt at the end, which sharpens it and helps it keep. It keeps for a year in a cool dark place and thickens slowly over that time. Pour it over grilled sturgeon, which is the classic Azerbaijani pairing, and over kebabs and roast meat.
Technique
- Three kilos of fruit gives a surprisingly small amount of syrup, which is why it is expensive to buy.
- Bottled pomegranate juice works if it is 100 per cent juice with no added sugar.
- It is also stirred into stews and dressings, though its main use is at the table.
Substitutions
- Pure unsweetened bottled pomegranate juice, using about 2 litres.
- Shop-bought pomegranate molasses, which is the same thing.
Variations
- Spiced with cinnamon, clove and coriander.
- Made unsalted, for use in desserts.
- Reduced further, as a thick glaze.
History
Pomegranate juice boiled down to a thick sour syrup, poured over sturgeon and grilled meat.
Frequently asked questions
What is Narsharab?
Narsharab is a sauce & condiment from Azerbaijan: tangy pomegranate molasses poured over fish and kebabs. Pomegranate juice boiled down to a thick sour syrup, poured over sturgeon and grilled meat.
How long does Narsharab take to make?
Narsharab takes 40 min of preparation and 2 hr of cooking. The recipe makes about 400 ml. It is rated medium to make.
What can I substitute in Narsharab?
Yes, within limits. Pure unsweetened bottled pomegranate juice, using about 2 litres. Shop-bought pomegranate molasses, which is the same thing.
What is the most important thing to get right in Narsharab?
Crush the seeds gently with your hands, a potato masher or a wooden spoon, and strain the juice through a sieve. Never blend or crush hard enough to break the inner seeds.
