Dish

Narsharab

Narsharab is made by combining pomegranate molasses, walnuts, garlic, and spices like cinnamon and cumin. The resulting sauce is thick and syrupy with a tangy and slightly sweet flavor. It is a staple in Persian cuisine and is often used as a marinade for meats or a dressing for salads. Narsharab can also be drizzled over roasted vegetables or used as a dipping sauce for bread.

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Sauce

Origins and history

Narsharab has been a part of Persian cuisine for centuries and is believed to have originated in the northern regions of Iran. Over time, the recipe has evolved to include new ingredients like garlic and spices. Today, it is a beloved sauce throughout Iran and is often served alongside grilled meats or vegetables.

Dietary considerations

Vegan, gluten-free

Variations

There are many variations of Narsharab, some of which include additional ingredients like honey or pomegranate seeds. Some recipes also call for the addition of herbs like mint or parsley for added flavor.

Presentation and garnishing

Narsharab can be presented in a small bowl or jar alongside grilled meats or vegetables. It can also be drizzled over roasted vegetables or used as a dipping sauce for bread. Garnish with chopped walnuts or pomegranate seeds for added flavor and texture.