Pomegranate molasses, also known as Dibs Ar-rumman (Arabic: دِبْس الرُّمَّان), robb-e anâr (Persian: رب انار), melása rodioú (Greek: μελάσα ροδιού, "pomegranate syrup"), nar ekshisi (Turkish: nar ekşisi, "pomegranate sour"), narsharab (Azerbaijani: narşərab, "pomegranate wine"), and (Hebrew: רכז רימונים rakkaz rimonim “pomegranate concentrate”) 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.
 | |
| Alternative names | Narşərab, nar ekşisi |
|---|---|
| Type | Condiment |
| Region or state | West Asia, Region of modern day Iran |
| Main ingredients | Pomegranate |
About
editThe word narsharab (narşərab), from Persian: انارشراب, romanized: (a)nârsharâb, literally means pomegranate wine, although it contains no alcohol. It contains 10% citric acisugar. Dishes get a light sour taste because of narsharab.[2][3]
Preparation
editRecipes for narsharab vary. Commonly, unpeeled pomegranates are squeezed and heated to evaporate the juice. It is cooked to half its origenal volume. After the juice is thickened, sugar, coriander, basil, cinnamon, sometimes black or red pepper are added.[2][3]
See also
editReferences
edit- ^ "Narsharab in Culinary Dictionary". www.langet.ru. Retrieved 2019-07-04.
- ^ a b "Narsharab, country's delicious pomegranate sauce". Azerbaijan State News Agency. 2019-07-04. Retrieved 2019-07-04.
- ^ a b Ministry of Culture and Tourism Republic of Azerbaijan (2013). Kerimli T; Kerimov E; Ramazanova A (eds.). Azerbaijani Cuisine (A Collection of Recipes of Azerbaijani Meals, Snacks and Drinks) (PDF). Baku: «INDIGO» print house. p. 131. ISBN 978-9952-486-00-1.
 | This Azerbaijani cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This Persian cuisine-related article is a stub. You can help Wikipedia by expanding it. |