Narsharab (Pomegranate Sauce)

Cooking method

1. Step 1:

   

   The ingredients. I use whole pomegranates because the juice is expensive—it's easier to press the juice yourself. Plus it comes out purer, with no preservatives and so on.

2. Step 2:

   

   Peel the pomegranates.

3. Step 3:

   

   Look how beautiful the seeds are))

4. Step 4:

   

   Transfer the seeds to a large pot, set the pot on the stove, and crush the seeds with a masher.

5. Step 5:

   

   Keep going until all the seeds are crushed and the pomegranate pits start showing in the mixture.

6. Step 6:

   

   Pour the mixture through a colander into another pot, pressing the remaining seeds with the masher.

7. Step 7:

   

   Once only the dry pulp is left, put the pomegranate juice on the stove over low heat.

8. Step 8:

   

   Cook, stirring.

9. Step 9:

   

   After it comes to a boil, keep reducing the juice until it thickens.

10. Step 10:

    

    How to check that the pomegranate sauce is done: spoon a teaspoon onto a saucer and let it cool. If the sauce has the consistency of sour cream (a touch thinner), it's ready.

11. Step 11:

    

    Turn off the heat and salt the sauce to taste. You can use this ratio: 1 teaspoon of salt per 2.5–3 kg of sauce.

12. Step 12:

    

    Let the sauce cool, then pour it into jars. Store the narsharab pomegranate sauce in the refrigerator.