Sauces 15.06.2023

Narsharab Sauce

40 min.
2 servings
Narsharab sauce

The homeland of sour sauce is sunny Azerbaijan. There it is added not only to meat and fish. Quite often, Narsharab sauce is used for dressing salads, and sometimes even in the preparation of desserts. As you can see, the scope of application is incredibly wide.


  • Garnet - 1 kg
  • Sugar - 2 art.l.
  • Salt - 0,5 tsp.

Step-by-step cooking recipe

Cut the pomegranate, remove the seeds and put them in a saucepan.

Mash with a pusher and warm over low heat.

When the grains lighten, throw the mass into a colander and wipe lightly.

Mix the resulting juice with salt and sugar.

Boil on low heat for 25-30 minutes. As a result, the Narsharab sauce should thicken well.

Olga Beznosyuk
Recipe added:
Olga Beznosyuk
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