Narsharab Pomegranate Sauce
A thick sweet-and-sour sauce made from pomegranate nectar, traditionally served with meat and poultry.
Ingredients
- Pomegranate nectar 500 ml
- Sugar 2 tbsp
- Cornstarch 1 tsp
- Garlic 2 cloves
- Ground coriander 0.5 tsp
- Salt to taste
We add only what we sell. The rest is up to you.
Method
- Pour the pomegranate nectar into a saucepan and place over medium heat.
- Add the sugar and bring to a boil, stirring occasionally.
- Simmer the liquid over low heat until thickened, about 20 minutes.
- Dissolve the cornstarch in a little cold water and pour it into the sauce in a thin stream, stirring.
- Add the minced garlic, coriander, and salt.
- Cook the sauce for another 2 minutes and remove from heat.
- Let the sauce cool to room temperature before serving.
