Narsharab pomegranate sauce

Narsharab pomegranate sauce or, as the name of the product sounds in Azerbaijani Narşərab is considered a mandatory national seasoning for meat and fish dishes in Azerbaijan. Narsharab sauce got its original name thanks to the Turkic name of pomegranate wine or "nar sharab. " Narsharab pomegranate sauce is obtained in the process of thickening pomegranate juice.

In addition to pomegranate juice, Narsharab sauce includes lemon juice, sugar, as well as coriander, cinnamon, red and black pepper, basil, and bay leaf. In its appearance, Narsharab pomegranate sauce is a thick, viscous and dark liquid. It is worth noting that, as a rule, wild but cultivated varieties of pomegranate tree are used to make Narsharab sauce.

Usually, the fruits of wild pomegranate differ in their pronounced sour taste, which gives the Narsharab sauce a distinctive taste. During production of Narsharab pomegranate sauce, pomegranate fruit grains are cleaned from natural film, as well as partitions. Then juice is squeezed from pomegranate grains, which is subsequently thickened in the sun in a natural way.

The pomegranate juice is then boiled so as to obtain 20% of the original obchem. Spices, spices and seasonings are added to the evaporated pomegranate juice. Narsharab pomegranate sauce works perfectly with meat and fish dishes. In addition, professional culinary experts argue that Narsharab sauce can be a wonderful marinade for meat, which will subsequently be cooked over an open fire or baked in an oven.

Narsharab sauce gives the meat an original and sour flavour. In addition, thanks to the marinade based on pomegranate sauce Narsharab, meat acquires an incredibly tender taste. Narsharab pomegranate sauce can be purchased ready-made or cooked at home. In order to cook the original Azerbaijani sauce Narsharab, you will need grenades that are previously peeled. then the pomegranate grains will stir into the pan and put on a small fire.

Using a pusher or wooden spoon, pomegranate grains are thoroughly crushed until a homogeneous mass is obtained. Then the obtained mass is strained with a colander and juice is obtained. The resulting juice is gradually heated in a saucepan while stirring constantly. Over time, pomegranate juice thickens, then spices and spices are added to it to taste. I usually use salt, pepper, bay leaves and other spices. The finished Narsharab pomegranate sauce is cooled and poured into cans.