narsharab (pomegranate sauce)

Name: Narsharab (Pomegranate Sauce)
Prep time: 10 min
Cook time: 30 min
Yield: 1
Cuisine: Eastern European
Ingredients: 2 teaspoon(s) olive oil; 2 clove(s) garlic, minced; 1 cup(s) pomegranate juice; 1/4 cup(s) balsamic vinegar; 2 jalapeño chiles, seeded and minced; 2 tablespoon(s) hazelnuts, roasted and chopped fine; 2 tablespoon(s) honey

1 Pinch

Carolyn Haas

Whitewater, WI

Updated on May 11, 2020

Pomegranates are used a lot in the cuisines of Georgia, Azerbaijan and Armenia. This type of sauce is frequently used in Russia drizzled over grilled fish, lamb or pork. It can be used as a marinade, too.

Rate

No Image

prep time 10 Min

cook time 30 Min

method Stove Top

yield 1 cup

Ingredients

2 teaspoons olive oil
2 cloves garlic, minced
1 cup pomegranate juice
1/4 cup balsamic vinegar
2 jalapeño chiles, seeded and minced
2 tablespoons hazelnuts, roasted and chopped fine
2 tablespoons honey

How To Make narsharab (pomegranate sauce)

Step 1

Heat the olive oil and sauté the garlic for about a minute. Add the rest of the ingredients. Whisk to combine everything.

Step 2

Bring to a boil, then lower heat and simmer until sauce has thickened to a syrup-like consistancy - about 1/2 hour.
Step 3

Using immersion blender, puree sauce until smooth. (Or you can pour into a food processor and puree). Serve warm
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Comment & Reviews

Comments and reviews are disabled on unpublished recipes.

Just A Pinch Sweepstakes