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// Azerbaijani cuisine
Narsharab
Narsharab is a thick, sweet-and-sour sauce made from pomegranate juice, reduced until it reaches the consistency of syrup. It is served with shashlik, kebabs and fish, and is also added to vegetable salads and dressings. Its colour is bright ruby, its texture viscous, and its flavour combines the astringent tartness of pomegranate with a gentle sweetness and the aroma of spices.
Narsharab is an Azerbaijani sauce made from pomegranate juice that is reduced to a thick syrup.
// Ingredients
- Pomegranate juice
- Sugar
- Salt
- Spices
// Historical background
Narsharab is associated with Azerbaijani cuisine and is made mainly from pomegranate. Home cooks pass the sauce down from generation to generation; every household has its own recipe and cooking secrets, and a pomegranate tree often grows in the garden. The name of the sauce translates as "pomegranate wine". Traditionally it is cooked from ripe fruit: the seeds are pressed with a wooden pestle, the juice is strained and reduced over low heat with constant stirring until the volume shrinks to about a third or a fifth of the original, depending on the recipe. At the end salt, sugar and spices are added, and the finished sauce is poured into glass jars and stored in a cool place.
Narsharab is considered an indispensable part of the national Azerbaijani table. It is served not only with meat, poultry and fish but also with vegetables and side dishes, and sometimes it is used in cooking, for example to glaze salmon fillet before baking. In Geychay, guests are offered narsharab prepared according to old recipes.
