Pomegranate molasses,also known asDibs Ar-rumman(Arabic:دِبْس الرُّمَّان),robb-e anâr(Persian:رب انار),melása rodioú(Greek:μελάσα ροδιού,"pomegranatesyrup"),nar ekshisi(Turkish:nar ekşisi,"pomegranate sour" ), andnarsharab(Azerbaijani:narşərab,"pomegranate wine" ) is aMiddle Easternseasoningconsisting of concentratedpomegranate juice.It is usually used in fish and meat dishes,[1]and also as a replacement for vinegar in salads.
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| 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), fromPersian: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 original 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".langet.ru.Retrieved2019-07-04.
- ^ab"Narsharab, country's delicious pomegranate sauce".Azerbaijan State News Agency.2019-07-04.Retrieved2019-07-04.
- ^abMinistry 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.ISBN978-9952-486-00-1.
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