Cooking pomegranate narsharab sauce for meat.
Ingredients
Serves: –+
- Ripe pomegranate 6 pcs
- Salt 1 tsp
Method
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Rinse and pick out the pomegranate seeds, place them in a saucepan over medium heat. Knead the grains with a pusher, stirring constantly.
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When the beans turn white, strain them through a sieve into a saucepan. We will not need what's left of them.
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Boil the juice over medium heat until thickened. The cooled narsharab should be slightly thinner in consistency than sour cream. Add salt, cool and pour into glass containers.
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The cooking process takes approximately 2 hours. After the cooled sauce is bottled, seal it carefully and store in the refrigerator.
