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Pomegranate Molasses / Narshrab |
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Print this Recipe Makes about 1 1/2 cups Order grilled meats or seafood in eastern Turkey, the Republics of Georgia or Armenia, or pretty much anywhere in Central Asia, and you’ll be served an explosively flavorful, sweet-sour condiment that looks like liquid tar. Often it’s drizzled on the food before it is served, as well. Known locally as narshrab, and as pomegranate molasses in the West, it consists of fresh pomegranate juice boiled down to a thick, perfumed syrup. A few drops drizzled over chops or kebabs has an amazing way of bringing out the flavor of grilled meats. Bottled narshrab can be found at Middle Eastern and Armenian markets (see Mail-Order Sources). Here’s how to make it from scratch. 8 to 10 pomegranate, (for 4 cups juice) 1/4 cup sugar 1. Cut the pomegranates in half; juice them on a citrus reamer. You should have 4 cups. Strain the juice into a large, wide, heavy saucepan and add the sugar. 2. Bring the juice to a boil, reduce the heat and cook the pomegranate juice at a brisk simmer until dark, thick, syrupy, and reduced by two-thirds, 15 to 20 minutes. Transfer the pomegranate syrup to a sterile bottle or jar. It will keep for 2 months in the refrigerator. Makes about 1 1/2 cups This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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