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Narsharab is an Azerbaijani pomegranate sauce. It is prepared from evaporated pomegranate juice and spices. Basic set for narsharab: coriander, basil, granulated sugar, cinnamon, salt, ground pepper. The sauce is usually served with meat/poultry, dressing vegetable salads or preparing multi-component sauces based on it.
What you need to know about sweet and sour sauce, how to cook it and whether it is useful to enter into the daily diet?
General product characteristics
Narsharab or narsharabi is a thick sauce based on pomegranate juice. The original name comes from the Azerbaijani “narsharab”, which translates as “wine”. The prefix “nar” is translated as “pomegranate”, which indicates the main component of the product. Pomegranate juice goes well with all sorts of fish and meat, less often it is served with vegetables or sweet desserts. Narsharabi adds not only a fresh aroma to the dish, but also light sour notes.
Interestingly, in Azerbaijan narsharab is recognized as a national culinary brand, and not just a savory sauce. Local add pomegranate liquid in almost all dishes, which makes them recognizable and colorful.
The consistency of the sauce is thick and dense. The viscous liquid is colored in a rich ruby color due to garnet pigments. Narsharab complements not only the taste, but also the aesthetic component of the dish – the ruby hue will dilute even the most boring vegetable plate or unsightly meat cut. To prepare the sauce, wild varieties of pomegranate are used. They contain the maximum concentration of pigments, vitamins, minerals and acids.
Before cooking, the fruits are peeled, partitions and white films. The grains are passed through a special machine or ground by hand to squeeze out a sweet and sour liquid. Pomegranate seeds themselves are not involved in the cooking process – they are disposed of after extracting the juice.
At the next stage of production, vats of pomegranate juice are exposed to the sun. Under the influence of ultraviolet rays, thickening occurs – the liquid becomes more dense and viscous. Then it is evaporated exactly until 20% of the original volume of juice remains. Spices are added to the evaporated liquid mass, cooled and served.
In Azerbaijani cuisine, narsharab is used not only as a sauce. Ice cubes are added to the cooled liquid to form a cocktail or agar-agar to make fruit jelly. Spheres of use of the food component are limited only by the imagination of the cook, so do not be afraid to experiment.
Important: 1-250 milliliters of sauce can be obtained from 300 kilograms of pomegranate grains.
The minimum volume and high cost of pomegranates affect the price of the finished product. Taking into account the markup of the manufacturer, store and transportation services, you will have to pay several times more for an industrial narsharab. To save money, make the sauce in your own kitchen. You will need a large pot, some pomegranates, a basic set of spices and a little patience.
Useful properties of Azerbaijani sauce
The main component of narsharabi is a heat-treated pomegranate. In all fruits and vegetables that are intensely red, there are two pigments: lycopene and anthocyanin. They are responsible not only for the beautiful ruby hue of products, but also for the state of human health.
Lycopene is a powerful antioxidant. It prevents the oxidation of “bad” cholesterol and normalizes its concentration in the blood. The substance slows down the development of atherosclerosis, harmonizes the work of the heart and blood vessels, and prevents diseases of this organ system. Lycopene also protects our body from cancer.
Heat treatment does not kill lycopene, on the contrary, it increases its concentration several times. Evaporation of pomegranate juice benefits not only the taste of the sauce, but also its beneficial properties. Another benefit of an antioxidant is free radical blocking. They make our skin age prematurely and reduce the protective functions of the body. Lycopene creates a specific barrier and additionally nourishes the skin so that it can withstand the aggressive environment.
The second important antioxidant is anthocyanin. It has an anti-inflammatory effect and strengthens the human immune system. The substance affects metabolic processes and contributes to the rapid and highest quality breakdown of the fat layer. Anthocyanin prevents the development of not only obesity, but also diabetes. Moreover, the antioxidant improves visual acuity and additionally moisturizes the retina.
Important: this is a concentrated pomegranate juice with no additional impurities, a large amount of white refined sugar and preservatives.
Only the narsharab prepared by you yourself or under your control can bring maximum benefit. Always read the composition of the sauce – both if you are standing in the store, and if you came to dinner at an institution. If the positions of the composition confuse you – take another product, ask the chef to replace the component or collect the necessary ingredients and go to prepare pomegranate sauce in your own kitchen.
Possible harm and contraindications to use
It is necessary to refuse the use of sauce at:
- peptic ulcer disease;
- pancreatitis;
- gastritis, regardless of the form and stage;
- increased acidity of gastric juice;
- impaired intestinal functionality, anal fissures and hemorrhoids;
- diseases of the gastrointestinal tract in the active stage;
- pregnancy, so as not to affect the health of the mother and not disrupt the development of the fetus.
Food restrictions during pregnancy and lactation are prescribed personally, based on examinations and tests. To find out the exact information in your individual case, contact your doctor.
If you do not have health problems, do not rush to buy a few liters of narsharab and add it to every meal. The viscous pomegranate liquid contains many acids, the abuse of which leads to devastating consequences. The abundance of acids irritates the mucous membranes of the organs and can temporarily impair the performance of the digestive tract. Each organism is individual, so be guided by your own feelings and know the measure.
Another reason to limit the use of narsharab is the effect on tooth enamel. Concentrated pomegranate juice literally corrodes the protective wall of the teeth, making them vulnerable to infections and pathogenic microflora. Destroyed enamel makes itself felt by discomfort in the oral cavity and increased sensitivity.
A juicy green apple or a simple smile can be a real challenge. The dense peel will seem to you a massive stone that rubs not just against the teeth, but against the bare nerve. While smiling, the wind can simply blow on the teeth, which, with special sensitivity, provokes pain. Most often, the symptoms disappear after 1-2 days, and the enamel is completely restored, but if the symptoms interfere with the usual pace of life, contact your dentist.
How to make sauce
Method # 1
Remove the seeds from the pomegranate and place them in a deep saucepan. Put the container on the fire and, armed with a spoon or crush, smash the heated grains. Do not forget that the acid that is part of the pomegranate can react with the metal. It is best to use a wooden arsenal so as not to affect the taste, quality and composition of the juice. Stir occasionally to keep the mixture from sticking to the sides of the pot. As soon as the level of juice covers the whitened bones, remove the container from the heat. Strain the mass to separate the juice from the grains. Put the filtered concentrated juice back on a slow fire. Boil the liquid until completely thickened, stirring constantly. As soon as the sauce has thickened – add spices, pour the contents into jars and send to the refrigerator.
Important: the consistency of the finished cooled narsharab will be similar to low-fat sour cream.
Method # 2
Take ready concentrated pomegranate juice and a set of necessary spices. Pour the acidic liquid into the pan. The juice should evaporate in a water bath or on very low heat for 40-60 minutes. During this hour, the contents of the pan will thicken and decrease by an average of ⅔. Add spices to the thickened pomegranate mixture, mix thoroughly, pour into jars and cool before serving.
Important: both methods are considered acceptable. The main thing is to choose high-quality pomegranates or one-component pomegranate juice without additional impurities and sugar.