Traditional Azeri seasoning is made from pomegranate juice, which is evaporated to about 20% of the original volume. Thickened pomegranate juice is complemented with an assortment of spices, if desired, and then served to dishes of meat, fish and vegetables.
Pomegranate sauce narsharab - recipe
The ideal basis for homemade narsharaba are ripe garnets. Of course, it's much easier to use ready-made pomegranate juice, but if you can not get it in the desired quantity, whole fruits will come true, from which you can squeeze out the juice with your own hands.
Ingredients:
- ripe pomegranate - 5-6 pieces;
Preparation
After peeling the seeds of the pomegranate from the peel and films, mash them well until you get a mixture of puree consistency. Throw the mashed potatoes in a colander and begin grinding until there is a dry cake with seeds and film from the grains on the drainpipe grid.
The resulting juice is placed on low heat and leave bubbling on the stove until it thickens. When excess moisture evaporates, and in the dishes will remain about 20% of the volume of the original, drip a bit of narsharab on the plate: the properly prepared sauce has the consistency of liquid sour cream.
If you do not know what you are eating the ready-made narsharab sauce, then serve it with any dishes of red and white meat, as well as fish or add to salad dressings.
Narsharab sauce - a classic recipe
If you have already tried the basic narsharab prepared without the addition of spices, then it's time to experiment with the spices, choosing as a basis muscat, clove or sweet pepper.
Ingredients:
- ripe pomegranate - 6 pcs .;
- spices - to taste.
Preparation
Pre-squeeze out the pomegranate juice from the grains. This can be done with the help of a juicer or, using a pestle and a colander. The resulting juice is poured into a container of a suitable diameter and placed in a water bath, leaving to evaporate for about an hour. After a while to the thickened sauce put the selected spices and continue the digestion for another couple of minutes.
The use of pomegranate sauce narsharab is reduced to its use as a supplement to dishes from different types of meat and fish. Narsharab is also great for use as a glaze.
How to cook a sauce?
The composition of the narsharab sauce can vary depending on what spices you prefer and what basis you use: purchased pomegranate juice or a drink made with your own hands. In the framework of this recipe, we will focus on the first option.
Ingredients:
- pomegranate juice - 1 l;
- spices - to taste.
Preparation
Pour the pomegranate juice into enamel or stainless dishes, and then leave on low heat for about an hour, periodically mixing the base of the future sauce to avoid burning the juice.
When narsharab acquires the consistency of liquid sour cream, you can put spices to it and leave it for another couple of minutes. Depending on the final volume, the narsharab can be harvested for the winter, pouring over clean cans and leaving to be sterilized for the allotted amount of time (depending on the volume of the container) before rolling.
Narsharab sauce - recipe
Ingredients:
- ripe pomegranate - 6 pcs .;
- salt, sugar - on a small pinch;
- spices - to taste.
Preparation
For this variation of the recipe, you will need to pour the pomegranate seeds into the enameled saucepan, then leave them over medium heat until they begin to soften. Stirring the pomegranate, wait for this moment, and then start rubbing the grains of crusty. When all the juice comes out, strain it, squeezing it well through the sieve. Pour the cake, and add the juice with spices, a pinch of salt and sugar. Leave everything boiled for an hour or until thickening of the juice to the consistency of liquid sour cream. Ready narsharab served after cooling or harvested for future use.