Pomegranate molasses, also known as narsharab (; ), dibs ar-rumman (), robb-e anâr (), melása rodioú (, "pomegranate syrup"), nar ekshisi (, "pomegranate sour"; ; , "pomegranate wine"), and nuri matsuk (, "pomegranate syrup") is a Middle Eastern, South Caucasian and Balkan condiment consisting of concentrated pomegranate juice. It is usually used in fish and meat dishes, and also as a dressing in salads.
Etymology The word narsharab, from , literally means pomegranate wine, although it contains no alcohol. It contains 10% citric acid sugar. Dishes get a light sour taste because of narsharab.
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, and cinnamon, and sometimes black or red pepper, are added.
See also Nardenk Azerbaijani cuisine Armenian cuisine Turkish cuisine Levantine cuisine Arabic cuisine Middle Eastern cuisine Iranian cuisine Sharots
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