Azerbaijani pomegranate sauce Narsharab is an excellent seasoning for fish and meat dishes. Traditionally, to give a pronounced sour taste, the sauce is prepared from wild-growing pomegranate.
It is better to buy pomegranates for the sauce at the beginning of winter, when they start selling freshly cut fruits. Add all seasonings to a minimum, preferably a complete absence of spices. It can be used as a seasoning for salads, seafood and as a marinade for meat (it gives an extraordinary softness and exquisite taste).
To prepare 200 ml of sauce, you need: 1 kg of pomegranate, water, salt, sugar (optional), citric acid (to fix the color).
Cooking steps:
- Wash the pomegranates, peel and remove the grains. Place in an enamel or cast iron saucepan. Add 100 ml of water, put on low heat and cover with a lid. Stir and squeeze the grains periodically.
- When the mass is well heated and begins to boil, continue to cook until the volume of juice is reduced by a third.
- Remove from heat, allow to cool slightly and strain into a separate container through a sieve, rubbing the grains with a spoon.
- Put the strained juice with pulp on low heat and continue to boil until the consistency of sour cream. While boiling, add citric acid on the tip of a knife to maintain a beautiful color.
- You can add sugar and salt to the finished sauce to taste.
- The sauce is poured into clean containers, tightly closed and stored in the refrigerator.
