Guest guest Posted February 1, 2007 Report Share Posted February 1, 2007 @@@@@ Persian Pomegranate Paste - Rob-e Anar 8 cups fresh pomegranate juice (bottled works fine) 1 T. salt juice of 2 limes, optional Bring pomegranate juice (if the fjuice tastes sweet rather than sour, add the lime juice) to a boil in a non-reactive pot set over high heat. Reduce the heat to medium, add 1 T. salt, and simmer uncovered for 1 hour or more, stirring occaisionally 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, for upto a month, or in the freeezer, where it will keep for upto a year. Or put the paste in a sterilized canning jar, process it in a boiling water canner for a few minutes, and store in a cupboard. Yield: 1/2 pint Source: A Taste of Persia by Najmieh K. Batmanglij Formatted by Chupa Babi in MC: 01.31.07 ----- Quote Link to comment Share on other sites More sharing options...
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