Pomegranate molasses explained

Pomegranate molasses, also known as Dibs Ar-rumman (ar|دِبْس الرُّمَّان), robb-e anâr (fa|رب انار), melása rodioú (el|μελάσα ροδιού, "pomegranate syrup"), nar ekshisi (tr|nar ekşisi, "pomegranate sour"), and narsharab (az|narşərab, "pomegranate wine") 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.

About

The word narsharab (narşərab), from fa|انارشراب|(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

Recipes 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.

See also

• Nardenk
• Turkish cuisine
• Levantine cuisine
• Arabic cuisine
• Middle Eastern cuisine
• Iranian cuisine
• Azerbaijani cuisine
• Lavangi

Notes and References

1. Web site: Narsharab in Culinary Dictionary. www.langet.ru. 2019-07-04.
2. Web site: Narsharab, country's delicious pomegranate sauce. 2019-07-04. Azerbaijan State News Agency. en. 2019-07-04.
3. Book: Ministry of Culture and Tourism Republic of Azerbaijan. Azerbaijani Cuisine (A Collection of Recipes of Azerbaijani Meals, Snacks and Drinks). «INDIGO» print house. 2013. 978-9952-486-00-1. Kerimli T. Baku. 131. Kerimov E. Ramazanova A.