Jams & Preserves
Rob-e anar
رب انار
Iran
Pomegranate juice reduced slowly into a thick, tangy-sweet Iranian molasses sold in jars for stews, marinades and breakfast tables.
Original eatfuls sticker artwork
What it is
A closer look at Rob-e anar.
Pomegranate juice reduced slowly into a thick, tangy-sweet Iranian molasses sold in jars for stews, marinades and breakfast tables.
What to look for
Know it when you find it.
A good jar is dark, glossy and spoon-thick with sharp pomegranate acidity; it is a preserve, not the fresh juice pressed at a street bar.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Rob-e anar.
Iran
Country-wide tradition
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
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Guatemala
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Turkmenistan
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Jersey
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Dark spicy apple preserve made by cooking apples in reduced cider for 24-30 hours with sugar, lemons, liquorice, and allspice; a traditional community cooking event (séthées dé nièr beurre); spread on bread, used in fudge and cooking; the iconic preserve of Jersey.
Cape Town, South Africa
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Cape Malay chutney of dried apricots cooked down with chilli, onion, vinegar and brown sugar - sweet, sharp and fiery, the ancestor of commercial South African chutneys.
Santander, Colombia
Bocadillo Veleño
Guava paste cooked down from pulp and sugar until firm and sliceable — the PDO'd specialty of Vélez, Santander, and the same sweet Colombians call dulce de guayaba. Eaten in strips with fresh white cheese (bocadillo con queso, the "matrimonio"), in pastries, or straight from the leaf wrapper.