Grape Molasses Syrup (Shireh-ye Angoor)
Ingredients
| Ingredient | Amount |
|---|---|
| pure grape molasses (shireh-ye angoor / doshab) | 150 ml |
| hot water | 50 ml |
| fine salt | 1 pinch |
Equipment: small saucepan, clean bottle.
About this syrup
Shireh-ye angoor, also called doshab, is grape juice boiled down until it is dark and thick, the oldest sweetener in Iran after honey. Malayer in Hamadan is the town of the golden bunches; its grapes, raisins and shireh are famous, and its traditional grape system now carries FAO heritage status. In winter the Zagros eats it with bread and walnuts, or stirred into warm milk. As a syrup it tastes of raisin and fig, like Pedro Ximénez sherry without the alcohol, and it loves brandy, bourbon, walnuts and tahini.
How to make it
- Warm the molasses with the hot water in a small pan, stirring, until it pours easily. Do not boil.
- Add the salt, stir, cool and bottle.
Yield and storage
- About 200 ml.
- Refrigerate up to 2 months; the sugar keeps it.
Tips and troubleshooting
- Buy pure grape molasses with no added sugar or glucose; read the label.
- Black (dark) shireh is deeper and more caramel; white shireh is lighter and fruitier.
- It is sweeter than simple syrup: dose at 10 ml where you would use 15.
Different concepts of this syrup
1. Plain shireh syrup
The recipe above.
2. Shireh and cinnamon
Warm with half a cinnamon stick for a winter version.
3. Shireh and walnut
Mix 2 parts shireh syrup with 1 part walnut orgeat (P38): the Zagros breakfast in a bottle.
4. Beyond cocktails
On yogurt, over sholeh zard, or with warm milk at night.
Allergen note
No common allergens.
Development notes
- Status: draft recipe, not yet taste-tested.
- First proposed formula; measure your own yield and adjust.