Rabbit with Pomegranate in Narsharab Sauce

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

If you don't have the opportunity to cook on a grill, you can place the rabbit in the oven for about 40 minutes at 180 degrees Celsius. Then let it simmer for about an hour in the oven at 100 degrees Celsius.

Ingredients

Pomegranate Seeds - 35.3 oz
Rabbit - 35.3 oz
Garlic - 1 head
Mild Chili Spice - 1 piece
Olive Oil - 5 fl oz
Dried Barberry - 1.1 oz
Saffron - 0.2 oz
Black Cumin (Cumin) - 0.2 oz
Rosemary - 4 sprigs
Narshehab sauce - 3 fl oz

Step by Step guide

Step 1

Cut the rabbit into medium-sized pieces.

Step 2

Peel the garlic cloves and extract the seeds from the pomegranates (2 large fruits).

Step 3

Heat olive oil in a pan and add the red chili pepper (remove seeds and cut it), rosemary sprigs, barberry, saffron, cumin, and garlic. If your saffron is in threads, crush them in a mortar to release as much of its wonderful aroma as possible.

Step 4

Cook the spice mixture for about 5-7 minutes over medium-high heat, enjoying the aroma of the fragrant spices, then add the rabbit. Sear it on both sides over high heat for about 2 minutes each side until golden brown. Add the pomegranate and let it simmer for about 7 minutes, reducing the heat to medium.

Step 5

Add the narsharab sauce to the pan, place the rabbit with the mixture in foil, and tightly wrap it in 2-3 layers of foil. If the narsharab is not thick and sweet enough, you can add a couple of tablespoons of liquid honey. The entire portion can be divided into 2 parts.

Step 6

The best flavor will come from baking it on a grill, covered with a lid. The distance to the coals should be at least 20-25 cm. The smoke from the coals will infuse the dish with a special savory flavor. After this, the dish can be served. However, it will be even tastier if you let it simmer for about an hour on the grill away from weak coals, without opening the lid. Enjoy your meal!