Pomegranate molasses, also known as Dibs Ar-rumman ( ar, دبس الرمان, rakkaz rimonim he, רכז רימונים, robb-e anâr fa, رب انار, "pomegranate
syrup
In cooking, a syrup (less commonly sirup; from ar, شراب; , beverage, wine and la, sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars ...
"), and nar ekshisi ( tr, nar ekşisi, "pomegranate sour"), is a
Middle Eastern seasoning consisting of concentrated
pomegranate juice
Pomegranate juice is made from the fruit of the pomegranate. It is used in cooking both as a fresh juice and as a concentrated syrup.
Possible health benefits and risks
Various primary studies have been conducted into possible health benefits d ...
. It is usually used in fish and meat dishes,
and also as a replacement for vinegar in salads.
About
The word narsharab (''narşərab''), from fa, انارشراب, (a)nârsharâb, literally means pomegranate wine, although it contains no alcohol. It contains 10%
citric acid
Citric acid is an organic compound with the chemical formula HOC(CO2H)(CH2CO2H)2. It is a colorless weak organic acid. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in ...
and 45% 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
Basil (, ; ''Ocimum basilicum'' , also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety also k ...
,
cinnamon, sometimes black or red pepper are added.
See also
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Nardenk
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Levantine cuisine
Levantine cuisine is the traditional cuisine of the Levant.
Perhaps the most distinctive aspect of Levantine cuisine is ''meze'' including '' tabbouleh'', ''hummus'' and ''baba ghanoush''.
Levantine dishes
* Arabic coffee (قهوة عر ...
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Arabic cuisine
Arab cuisine ( ar, المطبخ العربي) is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula. These cuisines are centuries old an ...
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Middle Eastern cuisine
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Israeli cuisine
Israeli cuisine ( he, המטבח הישראלי ) comprises both local dishes and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israel ...
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Iranian cuisine
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Azerbaijani cuisine
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Lavangi
''Lavangi'' is a 1946 Indian Tamil-language film directed and produced by Y. V. Rao and written by P. R. Narayanan. It stars Y. V. Rao, Kumari Rukmani, B. R. Panthulu, B. Jayamma, K. Sarangapani, K. R. Chellam and T. R. Ramachandran. The film ...
References
Azerbaijani cuisine
Iranian cuisine
Israeli cuisine
Levantine cuisine
Turkish cuisine
{{Iran-cuisine-stub