Pomegranate Paste

Shekoufeh Ahmadi April 15, 2021
Reading Time: 2 Minutes

For hundreds of years, Arsanjani gardeners have made pomegranate paste e in a traditional way. In this method, sour pomegranates are shaken after they are picked. The pomegranate seeds are then transferred to a dark place where they are squeezed and juiced. A person with more physical strength, wearing knee-high boots, goes into the dark and squeezes the pomegranate seeds under his boots to get as much juice out of the fruits as possible and then transfers it to a container. What is obtained is pure pomegranate juice, fresh and without any additives. To prevent the juice of cooking pomegranates from overflowing, a hand-made device called "Shapoo" is used. Shapoo is a flat tall wood with a special type of thorn plant found in Arsanjan attached to its head. Pomegranate juice must be boiled for at least 2 hours to become pomegranate paste.

In a Nutshell

Arsanjan’s pomegranate paste is perhaps the best in Fras province. No additives or preservatives are used in the preparation of Arsanjan’s pomegranate paste. Arsanjan city has 2,800 hectares of pomegranate orchards from which about 40,000 tons of crops are harvested every year. Pomegranate paste is one of the main ingredients of one of the most delicious Iranian dishes, called “Fesenjan”.

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