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Cooking Pomegranate Molasses in the village of IRAN
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Every year in the fall, people go to the north of Iran to pick the region's distinctive pomegranates, tiny and highly sour pomegranates from which molasses is prepared.
Pomegranate molasses is a key ingredient in Gilani and Mazandarani cuisine (northern regions of Iran).
We squeeze some of the juice from these pomegranates and use it in specific local dishes in addition to preparing pomegranate molasses.
The iron fish slice featured in the film is used to turn the pomegranate molasses darker and the dish prepared with it more vivid. This fish slice is called "As-sam," and dipping it in boiling pomegranate molasses will darken it.
Every year in the fall, people go to the north of Iran to pick the region's distinctive pomegranates, tiny and highly sour pomegranates from which molasses is prepared.
Pomegranate molasses is a key ingredient in Gilani and Mazandarani cuisine (northern regions of Iran).
We squeeze some of the juice from these pomegranates and use it in specific local dishes in addition to preparing pomegranate molasses.
The iron fish slice featured in the film is used to turn the pomegranate molasses darker and the dish prepared with it more vivid. This fish slice is called "As-sam," and dipping it in boiling pomegranate molasses will darken it.
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