Azerbaijani pomegranate sauce (Narsharab)

1. Halve the pomegranates and tap out the seeds over a bowl of water; remove the white membranes.

2. Pulse the seeds in a food processor for a few seconds (the inner pips shouldn't be ground), then squeeze out the juice through a sieve or muslin – you'll get about 800 ml.

3. Bring the juice to the boil in a wide stainless-steel pan, then simmer uncovered over low heat, stirring from time to time.

4. After about 40-50 minutes, when the juice has reduced to a third and turned syrupy, stir in the ground coriander seed, the cinnamon and a pinch of salt.

5. Cook for another 5 minutes until it coats the back of a spoon with a thin, dark crimson layer; it thickens further as it cools.

6. Once cool, pour into a jar and serve with kebabs, grilled fish, plov or in salads – the sweet-and-sour jewel of Azerbaijani cooking.

Tip: If the pomegranates are very sweet, a little lemon juice gives it the characteristic tartness. It keeps for months in the fridge; if you're in a hurry, shop-bought pomegranate syrup is a good base too.