Najmieh Batmanglij

Grape Molasses

Dushab-e Angur

Preparation info
  • Makes

    ½

    pt
    • Difficulty

      Complex

    • Ready in

      4 hr

Appears in
Cooking in Iran: Regional Recipes and Kitchen Secrets
Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

Grape molasses is one of the oldest sweetening agents that continues to be popular in Iranian cooking.

Ingredients

  • 10 lb/4.5 kg grapes

Method

  1. Pick the individual grapes from their stems and rinse thoroughly.
  2. Place in a large saucepan, cover, and cook over low heat for 30 to 40 minutes until soft.
  3. Pass through a sieve into a large enameled cast-iron pot, squeezing out all the juice. Discard the solids in the sieve.
  4. Reduce the grape juice by cooking, uncovered, over low heat for 3 h