Everything about narsharab pomegranate sauce: how to choose, how to prepare and use at home, benefits and contraindications

Pomegranate sauce narsharab is used in Azerbaijani, Armenian, Georgian and Turkish cuisine. The application of this useful product is quite wide. It is served with meat and fish dishes (especially various kebabs and kebabs), added to marinades, drinks (including tea), seasoned with vegetable salads, poured over sweets and baked goods,

The popularity of narsharab is associated not only with its pleasant sweet and sour taste, which complements dishes so favorably, but also with the fact that this product contains mainly natural ingredients and can be used to prevent a number of diseases (for example, hypertension and anemia). The pomegranate extract included in the composition helps stabilize hemoglobin levels and improves immunity.

What is narsharab

The Azerbaijani name for pomegranate sauce “narsharab” came from combining 2 words, which translated mean “pomegranate” and “wine”.

The cooking process involves thickening the pomegranate juice by evaporating and adding sugar and aromatic herbs. The finished product requires storage in the refrigerator.

Narsharab sauce is most often used with meat and fish. It is added both at the initial stage of preparation to the marinade and before serving. It also goes well with side dishes, vegetable salads, and some desserts. In Azerbaijan, they even eat it with bread as a separate dish, and make jellies and cocktails from it.

Chimichurri sauce also goes well with meat.

When preparing narsharab, it is necessary to use the fruits of wild trees. It is believed that they contain the maximum concentration of fruit acids and other beneficial substances.

The classic recipe for pomegranate juice sauce has been known for more than 500 years. As it spread throughout the Caucasus, it changed under the influence of the cuisine of a particular country. For example, in Georgia they add adjika to it.

What does pomegranate sauce look like, photo

Pomegranate sauce is a viscous, fairly thick liquid with a dark red color and dense consistency.

What is the taste and smell?

Properly prepared narsharab has a sweet and sour taste, which is often compared to balsamic vinegar. It contains faintly perceptible bitter notes. Despite the presence of sugar, this sauce is not cloying.

Gourmets describe the aroma of narsharab as earthy and spicy. Some people think it smells like sour pomegranate.

Find out the recipe for demi-glace sauce. This sauce is also loved by gourmets, like pomegranate sauce.

Compound

When preparing narsharab, a mixture of ground peppers and seasonings is added to give different flavors. And the sauce is based on pomegranate juice. This determines the high content of useful substances in its composition.

Pomegranate sauce also contains tannins and phytoncides.

100 g of product contains 67 g of carbohydrates and less than 1 g of protein. The calorie content of such a portion is about 210 kcal.

What substances are rich in pomegranate seed sauce?

The thick, dark burgundy sauce has a rich chemical composition . It contains a large amount of vitamins, minerals and essential amino acids:

• Squirrels.
• Carbohydrates.
• Fats.
• Alimentary fiber.
• Ash.
• Organic acids: citric, malic.
• Manganese.
• Iron.
• Phosphorus.
• Magnesium.
• Aluminum.
• Silicon.
• Copper.
• Chromium.
• Calcium.
• Nickel.
• Molybdenum.
• Bor.
• Saccharides.
• Vitamins: A, B1, B2, B6, B12, C, E, R.
• Phytoncides.
• Antioxidants.
• Tannins and dyes.
• Flavonoids, incl. anthocyanins.
• Catechins.
• Fatty oil.
• Nitrogenous substances.
• Starch.
• Cellulose.
• Phenolic compounds.
• Cystine.
• Oxyproline.
• Lysine.
• Alanine.
• Histidine.
• Threonine.
• Arginine.
• Serin.
• Fatty acids: linoleic, begonic, palmitic, stearic, linolenic, oleic.

The energy value of pomegranate sauce is very low. It ranges from 250 to 270 Kcal . This indicator may vary depending on the raw materials from which the product is prepared.

What do you eat with pomegranate sauce?

The use of narsharab in cooking is not limited to one category of dishes. You can use pomegranate sauce when preparing:

• meat dishes (goulash, shish kebab);
• fish (baked, grilled);
• chicken or duck;
• side dishes, especially pasta;
• salads (for example, squid or pumpkin with couscous);
• desserts (sorbet, ice cream).

Narsharab can be combined with almost any product. In the Caucasus and Turkey, it is often placed on the table along with salt and pepper, regardless of the menu. Those who prepare the sauce themselves can vary the spices added based on where they plan to add the seasoning (to meat, fish, etc.).

Rating of narsharab sauces

Refills are produced in several flavors. Below is the popularity rating of their individual types:

• non-acute - the most numerous and most in demand group;
• sweet-spicy - presented on the market in significantly smaller quantities, since in terms of taste they are worthy competition from sweet-spicy sauces of traditional Japanese cuisine;
• moderately spicy - the smallest group that is in the least demand among consumers.

Rating of non-spicy narsharab sauces by price

When compiling the rating, the sauces were divided by price category. The spicy-sweet product is highlighted separately. Manufacturers mainly make non-spicy sauces that are more versatile in use, but the interesting composition and unusual taste, as well as the high level of popularity among customers, make this sauce quite worthy of mention in the rating. For ease of perception, the price is indicated not only for each individual jar of sauce from different manufacturers, but also the price per 100 grams of product has been recalculated. The description indicates the main advantages and disadvantages of sauces from various manufacturers, based on reviews of real consumers left by them on the Yandex.Market website.

Pomegranate "PARVIZ"

Price for 330 grams - 125 rubles, for 100 grams - 38 rubles.

Despite the relatively low cost, customer reviews of this sauce are very good.

Pomegranate "PARVIZ"

Advantages:

• affordable price;
• balanced sweet and sour taste;
• suitable for both meat and fish dishes;
• quite thick and aromatic.

Flaws:

• presence of preservatives and dyes;
• dim color.

Taste of Armenia Narsharab

Price for 420 grams - 196 rubles, for 100 grams - 47 rubles.

The sauce from this manufacturer is made from pomegranate fruits and sugar. It has a less spicy and sweeter taste than other products in this group.

Taste of Armenia Narsharab

Advantages:

• great for desserts or dishes made from lean meats, as well as vegetable dishes;
• It is well tolerated by people with diseases of the gastrointestinal tract, since it does not contain herbs and spices.

Flaws:

• taste is not bright enough;
• inexpressive dark color.

Petroconserv Narsharab

Price for 350 g - 190 rubles, for 100 grams - 54 rubles.

Made from canned pomegranate juice and sugar with no added preservatives. Its taste is quite good.

Petroconserv Narsharab

Advantages:

• great for fish and chicken dishes;
• goes well with vegetable dishes and salads.

Flaws:

• more liquid than other dressings;
• dim color.

Pomegranate Narsharab “Butargan”

Price for 260 grams - 154 rubles, for 100 grams - 59 rubles.

Made from pomegranate juice and sugar using a preservative. The sauce from this manufacturer has recently appeared on the market, so the relatively low price is due to the desire to gain its market share, and not the initial low cost of the products purchased for its production. It has a bright, characteristic taste with pronounced sourness.

Pomegranate Narsharab “Butargan”

Advantages:

• goes well with marinated meat;
• beautiful colour.

Flaws:

• the citric acid in the composition makes its use undesirable for people with diseases of the gastrointestinal tract;
• faint odor.

Ecofood Narsharab

Price for 420 g - 312 rubles, for 100 grams - 74 rubles.

The product has excellent color characteristics. Possessing a bright ruby ​​hue, it can decorate any dish. This is due to the fact that the sauce is prepared exclusively from wild pomegranate seeds without the use of cultivated fruits. Herbs and spices are added to the evaporated juice.

Ecofood Narsharab

Advantages:

• universal taste, suitable for any dish, including pizza;
• beautiful bright ruby ​​color.

Flaws:

• may cause exacerbation in people with gastrointestinal diseases;
• relatively high price.

KINTO Cream Pomegranate

Price for 200 g - 154 rubles, for 100 grams - 77 rubles.

Contains concentrated pomegranate juice, Modena balsamic vinegar 25%, sugar coloring, sugar, caramelized sugar syrup, thickeners, xanth gum. According to customer reviews, this sauce is quite tasty, thick and has a pleasant sourness.

KINTO Cream Pomegranate

Advantages:

• goes well with desserts and sweet dishes;
• suitable for fish dishes.

Flaws:

• many artificial additives in the composition;
• high price.

Kinto Narsharab pomegranate

Price for 380 grams - 325 rubles, for 100 grams - 85 rubles.

It is non-spicy and does not contain preservatives, dyes, thickeners or GMOs. It is made from a mixture of cultivated and wild pomegranate fruits, which gives it a particularly piquant taste.

Kinto Narsharab pomegranate

Advantages:

• completely natural composition;
• Suitable for children and people with gastrointestinal diseases.

Flaws:

• taste is not bright enough;
• high price.

Pairs well with chicken, lean fish, salads and vegetable dishes.

KINTO Pomegranate with tarragon

Price for 320 grams - 369 rubles, for 100 grams - 115 rubles.

It is made from crushed pomegranate pulp with the addition of fresh tarragon, which gives it an original taste.

KINTO Pomegranate with tarragon

Advantages:

• excellent for meat dishes made from beef, pork or lamb;
• Can organically complement meat salads.

Flaws:

• Not everyone will like the unique taste;
• high price.

Permeris Narsharab pomegranate

Price for 270 grams - 415 rubles, for 100 grams - 153 rubles.

This sauce contains exclusively pomegranate juice and sugar, which, however, does not make it poor and inexpressive. The secret lies in a special cooking technology, which gives it an exquisite aroma and wonderful taste.

Permeris Narsharab pomegranate

Advantages:

• perfect for the whole range of dishes for which this sauce is recommended, from desserts to fatty meats;
• excellent taste characteristics.

Flaws:

• inexpressive smell;
• high price.

Pomegranate Royal Forest

Price for 250 grams - 390 rubles, for 100 grams - 156 rubles.

The product's composition is noticeably different from all others, since in addition to traditional pomegranate juice, sugar and spices, it also contains glucose, citric acid and caramel.

Pomegranate Royal Forest

Advantages:

• perfect for sweet dishes and desserts;
• somewhat unconventional, but quite interesting taste.

Flaws:

• dark, inexpressive color;
• components in the composition may cause allergies;
• high price.

It is positioned by the manufacturer as an antioxidant, antidepressant, and a means to lower cholesterol and increase hemoglobin levels in the blood. Considering the beneficial properties of pomegranate juice, enhanced by the additives listed above, the manufacturer’s statements about the beneficial effects of its product on the human body do not look like a marketing ploy, but rather inspire confidence.

Narsharab Kula

Price for 450 grams - 794 rubles, for 100 grams - 176 rubles.

Narsharab Kula

Advantages:

• has a refined natural taste;
• does not contain artificial additives or preservatives;
• has a beautiful bright ruby ​​color and a high degree of density.

Advantages:

• high price.

Kula can be called one of the best producers of not only narsharab sauce, but also any other sauces of Caucasian cuisine. This enterprise is located in Georgia and it has the opportunity to deeply study the ancient traditions of Caucasian cooking and use them when developing recipes and production technology for its products.

The relatively high price of this product in comparison with competitors' products is fully justified by the highest taste characteristics.

Sweet and spicy sauce

A separate sweet and spicy version of the dressing is highlighted. It is not as common as non-spicy ones, and currently only the sweet-spicy sauce produced by KINTO is widely used.

KINTO Narsharab sweet-spicy

Price for 380 grams - 325 rubles, for 100 grams - 85 rubles.

This sauce, like the non-spicy product from the same manufacturer, does not contain preservatives. It is made from pomegranate juice concentrate with the addition of citric acid, and sugar is added to give it a sweet taste. The spiciness is added by the use of red and green Tabasco sauce in the recipe, as well as a number of spices.

KINTO Narsharab sweet-spicy

Advantages:

• completely natural composition;
• interesting taste.

Flaws:

• not suitable for children and people with gastrointestinal diseases;
• high price.

This product has few competitors, since other manufacturing companies produce predominantly non-spicy narsharab sauces, which are considered more popular and universal.

Consumer Questions and Answers

We surveyed the members of the “Gourmet Masterpieces” group and here are the answers we received.

What dishes do you add pomegranate sauce to?

Svetlana

I use narsharab when cooking pork. It’s convenient that you don’t have to marinate. I cut the meat into small pieces. First, I fry until crusty on both sides, then add onion, ground pepper and the sauce itself. I fry again, stirring constantly so that the meat is soaked on all sides. Then I pour in half a glass of water and simmer until the liquid evaporates.

Christina

And I add it to vegetarian dishes to make the taste more savory. For example, I cook bulgur with vegetables. I pour narsharab over it just before serving.

Veronica

I use it as a salad dressing. Mix with olive oil and wine vinegar. Goes well with baked beets.

Do you prepare narsharab yourself? Share the recipe and secrets in the comments.

Galina

I use the classic recipe, which contains only pomegranate juice and sugar. I cook a lot at once. It turns out to be a universal seasoning for any food. I add fragrant herbs when I’m preparing the dish itself.

Oksana

My secret is that I always take the largest and ripest fruits. An unripe pomegranate will not give such a rich taste.

Adilya

I always make the sauce myself. It is impossible to make a mistake when cooking it. Many people are lazy, try to prepare the sauce with a minimum of effort, buy cheap juice that contains more dyes than pomegranates, and complain that nothing comes out. The main thing in narsharab is the naturalness of the ingredients.

Regina

I use it only for meat dishes, so when cooking I always add garlic (whole cloves), black pepper and cloves. Moreover, I throw them into the juice immediately after boiling. This makes the taste more spicy.

Preparation

Are you already interested in how to make pomegranate sauce at home? We will talk about this in as much detail as possible - even a novice cook who does not have much experience working with dressings can cope with the task.

Narsharab

First, let's talk about Narsharab - read on to learn how to make pomegranate sauce at home using a classic recipe:

• Arm yourself with twelve juicy, large, ripe fruits;
• Cut off the top, make cuts and remove the grains;
• Take a small handful at a time and wrap them in cheesecloth, then use your hands to squeeze the juice into a bowl;
• Measure out five glasses of juice, pour them into a saucepan and add a glass of sugar;
• Place on the stove and wait for the liquid to boil;
• Stir until sugar dissolves;
• After dissolving the sand, reduce the heat and keep the pan for about 40-50 minutes, until the mass is reduced to two glasses.

Now let's discuss the second, more popular recipe for making Narsharab pomegranate sauce:

• Take two large fruits and remove the peel, films - grind the resulting grains with a blender, hands or a masher;
• Add half a cup of granulated sugar, transfer the mixture to a saucepan and place over moderate heat;
• Stirring with a wooden spatula, keep on the stove for 10-15 minutes;
• Add two cloves of garlic, half a teaspoon of coarse salt, a pinch of ground black pepper and a couple of cloves;
• Stir and wait until it boils;
• Maintain a gentle simmer for twenty minutes;
• As soon as the mixture is reduced by half, remove the pan from the stove and strain the contents through cheesecloth or a nylon sieve.

Also recommended: Worcestershire sauce

By the way, you can add the following ingredients:

• Red Cinema;
• Lemon juice;
• Cinnamon, cilantro or basil.

Benefits of pomegranate sauce

Thanks to the pomegranate juice it contains, narsharab sauce has a positive effect on the following conditions:

• nervous system;
• intestines;
• heart and blood vessels;
• joints;
• skin.

The benefits of pomegranate sauce are described in the video.

Pomegranate has antioxidant properties, helps remove free radicals from the body, lowers blood pressure, and reduces inflammation of soft tissues and joints. It is recommended for use:

• with nonspecific ulcerative colitis;
• Crohn's disease;
• hypertension;
• osteoarthritis.

Regular consumption of pomegranate juice can stop the development of Alzheimer's and prevent the occurrence of cancer. It promotes the absorption of iron and hemoglobin synthesis. All these beneficial properties are preserved when preparing the sauce.

Benefits and harms

The benefits and harms of pomegranate sauce should be carefully considered before use - carefully study the possible effects of the product.

First, let's look at the beneficial properties that arise from a chemical composition rich in various elements:

• Increased hemoglobin in the blood;
• Normalization of blood pressure;
• Strengthening the nervous system, helping to combat depression and stress;
• Removes harmful cholesterol, waste and toxins;
• Increases immunity;
• Improves the absorption of iron and potassium;
• Evens out hormonal levels;
• Replenishes the lack of vitamins;
• Improves vision indicators;
• Normalizes metabolism;
• Has a pronounced antibacterial effect;
• Facilitates the course of colds;
• Provides prevention of the appearance of malignant neoplasms.

Are you convinced that the list of useful qualities is very wide? However, there is no need to rush. Before you start preparing dishes with pomegranate sauce, you need to study the contraindications.

It is worth limiting or completely eliminating consumption in the following cases:

• Peptic ulcer;
• Gastritis and pancreatitis;
• Increased acidity in the stomach;
• Pregnancy and lactation;
• Disorders of the gastrointestinal tract;
• Hemorrhoids and frequent constipation.

Also recommended: Oyster sauce

Let us remind you that you should observe moderation in everything - excessive consumption of the product can lead to unpleasant consequences. The composition is highly concentrated - this can lead to:

• To the destruction of mucous membranes;
• To disruption of the gastrointestinal tract;
• To corrode tooth enamel.

You know what the product is good and bad for, you figured out what you eat pomegranate sauce with. What if you can't buy it? There is only one answer - cook it yourself!

Harm and contraindications of narsharab

List of diseases for which the use of pomegranate juice sauce is prohibited:

• diabetes;
• stomach ulcer and gastrointestinal diseases in the acute stage;
• pancreatitis;
• gastritis;
• increased acidity of gastric juice;
• tendency to constipation.

It is not recommended to consume the sauce in large quantities due to the high acid content in it. They irritate the mucous membranes of the gastrointestinal tract and can worsen the condition of the teeth, causing their increased sensitivity due to thinning of the enamel.

It is dangerous to combine Narsharab with statins and blood pressure lowering drugs. Another reason to avoid it is an allergy to pomegranates.

Rules and shelf life of pomegranate sauce

The shelf life of store-bought narsharab is 1.5-2 years. When prepared independently, it is recommended to consume it within 6 months. Once the seal of the container has been broken, the sauce must be eaten within a month.

Narsharab should be stored in a cool place out of reach of sunlight. Although manufacturers often write temperatures up to 25 °C on packages, it is better to keep the sauce in the refrigerator. The container must be tightly closed.

If the narsharab is purchased in a plastic container, it needs to be poured into a glass one.

Precipitation of sugar may occur. In this case, just shake the sauce before use.

Recipes with pomegranate sauce

The advantage of narsharab is that it can be used to add an unusual taste to even simple dishes. It's also easy to replace:

• sauce made from boiled cranberry juice;
• grenadine (concentrated pomegranate syrup, when preparing which 2 cups of sugar are added to 2 cups of juice);
• balsamic vinegar in which sugar is diluted;
• tamarind paste (an ingredient in Indian, Mexican, Caribbean cuisine).

Fish with pomegranate sauce recipe

For this dish it is better to choose white fish. It should be marine, with a small number of large bones. The best option is sea bass.

Ingredients:

• half a lemon;
• onion 1 pc.;
• bell pepper 1 pc.;
• garlic (2-3 cloves);
• spices for fish;
• olive oil;
• several branches of rosemary.

Sequence of preparation steps:

1. Wash and clean the fish. Rub it with salt, spices, grease with oil.
2. Peel the onion and cut into half rings. Pepper - stripes.
3. Place the fish in the baking sleeve. Place onion rings, pepper slices, and whole garlic cloves on top.
4. Bake for 30 minutes at 200°C.
5. Remove the fish from the sleeve and place it on a parchment-lined baking sheet. Leave the onion and pepper on top, discard the garlic.
6. Pour narsharab over fish and vegetables and garnish with rosemary.
7. Bake for another 10 minutes.

How to cook salmon steak with Narsharab sauce?

Shish kebab in pomegranate sauce

Fruit acids contained in narsharab make the meat soft and juicy. Therefore, it is often added to marinades, including for barbecue. The recipe is universal: suitable for pork, lamb and other types of meat.

Preparation procedure:

1. Pour 150 ml of sauce into a blender.
2. Add 2 tbsp. l. vegetable oil, herbs and finely chopped onion.
3. Stir until smooth.

This amount is enough for 3 kg of meat.

The shish kebab is marinated in a pan. Place pieces of meat on the bottom, pour the sauce whipped in a blender over them, cover them with onion rings and place a new layer on top. Exposure time – 12 hours.

Pomegranate sauce for meat is used not only when preparing barbecue. Pork or veal can be brushed with it before baking in the oven.

Chicken with pomegranate sauce

For preparation you will need:

• 1 chicken;
• 200 g sauce;
• 1 apple;
• half a carrot;
• 1 bell pepper;
• 1 onion;
• garlic;
• greenery;
• salt;
• olive oil;
• seasoning mixture

The chicken is rubbed with salt and narsharab. Place it in a baking sleeve and marinate for 3-4 hours. Prepare vegetable minced meat:

1. Onions, carrots and peppers are peeled and chopped.
2. Chop garlic and herbs.
3. Mix vegetables, salt them, season with seasonings.
4. The apple is peeled and chopped, added to the vegetables.
5. The mixture is seasoned with pomegranate sauce mixed with olive oil in the proportions of 1 tbsp. l. to 1 tsp.

Chicken recipe:

1. Stuff the marinated carcass with minced vegetables.
2. Coat it with narsharab again, add spices and oil.
3. Place in a sleeve and bake for 30 minutes. at 200 °C.
4. Remove the chicken and place it on a parchment-lined baking sheet. Pour over the remaining juice in the sleeve.
5. Bake for another 15-20 minutes.

As a result, the chicken meat will be juicy and tender, and a crispy crust will form on top.

Watch the video for the recipe for amazing chicken wings in Narsharab sauce.

Use in cooking

Pomegranate sauce is considered a universal product because it can be used with almost any dish. It goes well with spicy, salty and sweet foods, improves taste and increases benefits.

Most often, pomegranate sauce is added:

• in stewed and baked meat;
• for roasts and shish kebab;
• for fish dishes;
• in vegetable and fruit salads;
• in soups;
• in dishes made from white poultry meat;
• in cocktails - both alcoholic and non-alcoholic;
• in marinades for vegetables and meat products.

Narsharab is used to decorate baked goods and desserts, ice cream and sorbet.

Pomegranate Basil Sauce Recipe for Chicken

Pomegranate sauce with added spices is very popular and is used to season chicken. The ingredients needed for it are:

• pomegranate juice - 150 ml;
• oregano - 1 tsp;
• table salt - 1/2 tsp;
• garlic - 1 clove;
• vegetable oil - 3 tbsp. l.;
• basil - to taste;
• coriander - to taste;
• ground black pepper - to taste.

The step-by-step scheme for preparing the sauce looks like this:

1. The garlic clove is peeled, crushed using a special crusher and ground through a sieve lined with gauze.
2. The resulting juice is mixed with oregano, pepper and salt are added.
3. Pour pomegranate juice into an enamel pan and bring to a boil on the stove.
4. Reduce heat to low and cook until thickened, stirring constantly.
5. A few minutes before complete readiness, add basil and coriander.
6. Cool the dressing and mix with garlic juice and vegetable oil.

We recommend reading: What are the benefits of peas, properties and contraindications

Narsharab prepared according to this recipe turns out to be spicier than the classic version. At the same time, the taste of the dressing retains a pleasant pomegranate sourness.

Pomegranate sauce not only improves the taste of chicken meat, but also speeds up its absorption

Pomegranate salad dressing

Another simple recipe suggests preparing narsharab with the addition of wine vinegar and olive oil for use with vegetable or fruit salads. The following ingredients are needed:

• pomegranate - 1 pc.;
• granulated sugar - 10 g;
• pomegranate juice - 120 ml;
• white wine vinegar - 60 ml;
• olive oil - 110 ml.

Prepare a light salad dressing according to this scheme:

1. Mix pomegranate juice with vinegar and oil.
2. Boil in an enamel bowl with minimal heat until thickened.
3. Cool the prepared solution.
4. Add pomegranate seeds and sugar, and add salt to taste.

Pour 1-2 large spoons of the finished dressing over the salad.

Attention! The shelf life of narsharab with wine vinegar according to a quick recipe is no more than five days.

Narsharab goes especially well with sour fruit salads

Tips from the chef

Experienced chefs have several tips to simplify the preparation of narsharab:

1. When squeezing pomegranate juice, do not use a juicer. In order not to bother with the sieve, it is recommended to crush the grains with a masher. It is better to do this directly in a saucepan on the fire. After cooking, strain the sauce so that no white bones get into it.
2. If you don’t have enough time to cook, you can replace the pomegranates with store-bought juice. But you cannot take nectar, a product packaged in a tetra-pack, or containing additives.
3. If the sauce is too concentrated, it should be diluted with water. The quality will not suffer from this.

Experiments with the composition of pomegranate sauce are also allowed. For example, to diversify the taste of narsharab, you can abandon suneli hops, replacing this seasoning with another mixture of spices. And to emphasize the sourness characteristic of pomegranate, apple cider vinegar is used.

Pomegranate sauce is not only healthy, but also tasty. It has become widespread due to its versatility and ability to enhance any dish.

Tell us in the comments whether you make the sauce yourself or buy it in the store, and what dishes you add it to. Save the article to bookmarks or repost on social networks. This will help you quickly return to recipes before starting a cooking experiment.

How to cook narsharab at home

To do this, you need to stock up on pomegranate fruits. The fruit sauce is much more tasty and thick than using ready-made pomegranate juice. We clear them of partitions and peels, pour the grains into a saucepan, put on low heat, heat and squeeze out the juice with a wooden masher.

Metal utensils cannot be used, so we prepare the dish in fireproof glass or ceramic containers. Use only wooden spoons or spatulas for stirring.

It then needs to be poured through a sieve into another container to get rid of seeds and pieces of pulp, put back on the fire, heat, but do not bring to a boil. This way you need to evaporate from 50 to 80% of the liquid, depending on how thick you want it to be. The optimal consistency is when the juice stops spreading over a spoon or spatula. Add salt to the warm evaporated juice, sugar, spices, if desired. It is better to navigate their choice and quantity based on your own taste preferences. Then you can strain again.

In addition, it would not be a bad idea to focus on what kind of dishes the homemade narsharab sauce will be served with. The range of its use is huge, from desserts, where it can successfully replace sweet grenadine sauce, to heavy meat dishes from lamb and pork. For desserts, just add sugar and a little salt to the evaporated pomegranate juice. For chicken and fish dishes, a little spice won't hurt. And for beef steaks, lamb skewers or pork chops, a sauce with a bright taste is perfect, which can give it a bouquet of spices and herbs used in cooking.

As an experiment, you can add ingredients such as ground cinnamon, cilantro, dried basil or red wine. You can also add coriander, bay leaf, basil, allspice.

Depending on the availability and composition of spices, you can prepare sauces of varying degrees of spiciness: mild, sweet-spicy, and also moderately hot, ideal for vegetable dishes.

The shelf life of homemade sauce is 6 months if stored at room temperature. When stored in the refrigerator, its shelf life can last up to one year. For long-term storage, the finished sauce must be poured into sterile glass jars and sealed with lids.