Pomegranate molasses, also known as Dibs Ar-rumman (Arabic: دِبْس الرُّمَّان), robb-e anâr (Persian: رب انار), melása rodioú (Greek: μελάσα ροδιού, "pomegranate syrup"), nar ekshisi (Turkish: nar ekşisi, "pomegranate sour"), and narsharab (Azerbaijani: narşərab, "pomegranate wine") is a Middle Easternseasoning consisting of concentrated pomegranate juice. It is usually used in fish and meat dishes,[1] and also as a replacement for vinegar in salads.
About
The word narsharab (narşərab), from Persian: انارشراب, romanized: (a)nârsharâb, literally means pomegranate wine, although it contains no alcohol. It contains 10% citric acisugar. Dishes get a light sour taste because of narsharab.[2][3]
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, cinnamon, sometimes black or red pepper are added.[2][3]
