Pomegranate molasses
Concentrated pomegranate juice used as a condiment in several cuisines.
Pomegranate molasses, also known by various names such as narsharab, dibs ar-rumman, robb-e anâr, melása rodioú, nar ekşisi, and nran matsuk, is a condiment used in Middle Eastern, South Caucasian, and Balkan cuisines. It consists of concentrated pomegranate juice and is typically used in fish and meat dishes, as well as a salad dressing.
Quick Facts
- Region
- West Asia, South Caucasus, Anatolia, Balkans, Levant
- Main Ingredient
- Pomegranate
Facts from the source article.
Lore & Background
Pomegranate molasses, known in Persian as narsharab (literally 'pomegranate wine'), contains no alcohol despite its name. It has a 1-2% citric acid content, which gives dishes a light sour taste. The condiment is also called dibs ar-rumman in Arabic, robb-e anâr in Persian, melása rodioú in Greek, nar ekşisi in Turkish, and nran matsuk in Armenian.
Reader's Guide
Recipes for pomegranate molasses vary. Commonly, unpeeled pomegranates are squeezed and heated to evaporate the juice, cooking it to half its original volume. After the juice thickens, sugar, coriander, basil, and cinnamon, and sometimes black or red pepper, are added. This condiment is significant in Middle Eastern, South Caucasian, and Balkan cuisines, where it is used in fish and meat dishes and as a salad dressing. Its versatility and sour flavor make it a staple in many regional kitchens, though its exact origins and variations are not specified in the source.
Did You Know?
- The word narsharab literally means 'pomegranate wine' in Persian, but it contains no alcohol.
- Pomegranate molasses contains 1-2% citric acid, not 10%.
- Traditionally, pomegranates are peeled to extract the arils, which are then juiced and heated to evaporate the water, cooking the juice to half its original volume.
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