Pomegranate Molasses Narshrab

Preparation info
  • Makes About

    1½ cups

    • Difficulty


Appears in

By Steven Raichlen

Published 1998

  • About

Order grilled meats or seafood in eastern Turkey, the Republics of Georgia or Armenia, or pretty much anywhere in Central Asia, and you’ll be served an explosively flavorful, sweet-sour condiment that looks like liquid tar. Often it’s drizzled on the food before it is served, as well. Known locally as narshrab, and as pomegranate molasses in the West, it consists of fresh pomegranate juice boiled down to a thick, perfumed syrup. A few drops drizzled over chops or kebabs has an amazin