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Pomegranate Paste
Appears in
Published 2000
Pomegranate paste is available in specialty stores and Persian groceries as a very sweet Persian brand and a very sour Arab brand. For Persian recipes, buy both types and mix them to achieve the proper sweet and sour taste. Or make your own paste. The following recipe requires 20 minutes’ preparation and 1 hour’s cooking, and yields about ½ pint:
- Bring 8 cups fresh pomegranate juice (if the juice tastes sweet rather than sour, add the juice of 2 limes) to a boil in a non-reactive pot set over high heat.
- Reduce the heat to medium, add 1 tablespoon salt, and simmer uncovered for 1 hour or more, stirring occasionally as the juice reduces. As it thickens to a paste, stir more frequently to prevent sticking and burning.
- Let the paste cool. Then store it in a clean, tightly closed jar in the refrigerator, where it will keep for a month, or in the freezer, where it will keep for a year. Or can the paste as described and store it in a cupboard.
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