Narsharab Sauce
Description
Minimum ingredients — excellent result. This is a classic recipe for making Narsharab sauce. From 10 kilograms of pomegranate, you get about 2.5–3 liters of wonderful sauce. Narsharab pairs best with fish and meat dishes. Once you've made it, you might just become addicted to this sauce =) Have a wonderful day! The finished sauce can be stored in the refrigerator for several days.
Instructions
- 1
Step 1
We peel the pomegranates. Place them in a large pot and put on the stove. Stir thoroughly and mash with a wooden pestle to release the juice.
- 2
Step 2
When the seeds begin to turn white, take a colander, place it over another pot, and transfer all the pomegranate into it so the juice drains into the pot. At this stage, you'll again need a pestle or a wooden spoon.
- 3
Step 3
Well, all the juice is extracted. Place the saucepan back on the heat and bring it to a boil, stirring constantly. The juice should thicken and the liquid evaporate. To test for readiness, put a small amount of the juice onto a saucer, let it cool down; it should have a consistency slightly thinner than sour cream.
- 4
Step 4
Add salt to the sauce and mix. Pour the completely cooled sauce into jars and store in the refrigerator.