Persian bitter oranges, the narenj fruit, are a specialty during Nowruz, the Persian New Year. They are served with fish and can also be used to make this Persian sour or bitter orange syrup.
We are officially in the month of March and that means spring is not far off. Time seems to be zipping by for me. How about you? The first day of Spring is March 20th, and that means Nowruz, the Persian New Year is here.
Every year I put together our family sofreh and every year I mix things up and prepare it differently. Nowruz is one of my favorite holidays, and I am always thrilled to see that spring has arrived.
And just when I think my kids don’t care about these such things, while I frantically clean and prepare our haft sin, I can see their faces glow with excitement.
They might reluctantly help with the spring cleaning around house, but they still love to sneak sweets off the sofreh and celebrate the new year at their grandparents’ house for the traditional meal.
I have shared with you the many traditions and foods associated with Nowuz in past posts. I am happy to say, that I have written an ebook that has everything you need to celebrate Nowruz. You can learn more about my Nowruz ebook here.
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Why you should try this recipe
Bitter orange, or narenj in Farsi, is that bumpy looking ugly orange that is not sweet at all. Some Americans refer to them as ornamental oranges, because they are not sweet and they don’t see any use for them.
But Persians love the narenj as it is another sour fruit profile for Persian cooking. The narenj fruit is in season for nowruz, the Persian new year. We use it instead of lemons with our traditional new year meal of sabzi pollo ba mahi (dill rice with fish).
The bitter orange is used in many aspects of Persian cooking, from syrups to soups. The flavor is a cross between a lemon and an orange.
Today’s recipe is a bitter orange syrup made with oranges, lemons and narenj. My grandmother would make this syrup and keep it in her refrigerator, where it would last for months. Anytime they wanted to enjoy a refreshing citrus drink, they would add a tablespoon of the bitter orange syrup to water.
My grandmother was ahead of her time. When added to seltzer or club soda, you would have a fun orangey soda!
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Ingredients you need
- Freshly squeezed orange juice: I encourage you to use freshly squeeze orange juice instead of store bought as it has all so much amazing flavor and pulp.
- Freshly squeezed lemon juice: This is another component to sweet and tangy syrup. Again, freshly squeezed offers up so much more flavor.
- Freshly squeezed sour orange (narenj): This is a true cross between sweet orange juice and sour lemon juice.
- Granulated sugar: As we are making a syrup that will be diluted with water, seltzer or club soda, we use regular granulated sugar. You can use honey instead.
- Grated orange zest: Orange zest offers up tremendous flavor and aroma.
Step-by-step directions
1. Combine juices and sugar in a small pot and stir over low heat. Stir until sugar is dissolved and syrup thickens, approximately 10 minutes. Do not boil.
2. Remove from heat and stir in 2 TBS orange zest. Let mixture cool to room temperature then transfer to bottles. Top with 1 TBS orange zest. Syrup will keep in the refrigerated, sealed in a bottle for up to 2 months.
Expert tips and recipe FAQs
This recipe for bitter orange syrup recipe can last for a month or two if stored in an airtight bottle in the refrigerator. You can also freeze this syrup for up to one year.
Pour the syrup into ice cube trays then freeze. Once frozen, transfer to a resealable bag and then you can drop an ice cube in a glass with seltzer or club soda.
Narenj is farsi for the bitter orange. Although most of the western world does not care for these sour tasting fruits, middle easterners, especially Persians, use them frequently. Typically ripe in the spring, Persians serve narenj with fish and other foods for nowruz, the Persian new year.
While most people think that bitter oranges are too sour to be edible, many Persians love this fruit. Narenj, or bitter oranges, are served with food when they are in season in the spring. Its juice is used anytime lemon or something sour is needed in a dish.
Persian Bitter Orange (Narenj) Syrup | Sharbat-e Porteghal
Ingredients
- 1 cup freshly squeezed orange juice approximately 3 oranges
- ½ cup freshly squeezed lemon juice approximately 1 large lemon
- ½ cup freshly squeezed sour orange narenj, approximately 2 sour oranges
- 2 cup granulated sugar
- 3 tablespoon grated orange zest
Instructions
- Combine juices and sugar in a small pot and stir over low heat.
- Stir until sugar is dissolved and syrup thickens, approximately 10 minutes. Do not boil.
- Remove from heat and stir in 2 TBS orange zest.
- Let mixture cool to room temperature then transfer to bottles. Top with 1 tablespoon orange zest.
- Syrup will keep in the refrigerated, sealed in a bottle for up to 2 months.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Dear Laura, It has been approved for years now that many Persian foods are unhealthy and risk lives. In fact Persians are among the ones throughout the world with the highest number of diabetes and heart stroke as a result of consuming three dangerous ingredients: (White Processed) Sugar, (White Bleached) Flour (in their breads) and White Rice. Considering that you live in the US and food and health information are readily available there, why would you insist on spreading the recipes which (mostly, not all) endanger health and has no consequences rather than serious risks to body in mid. and… Read more »
I’m not sure why you want to pick Sharbat as the quintessential Persian recipe to trash. A spoonful or two or sharbat is mixed into a glass of water to enjoy as a drink. Like all cultures, you will find healthy recipes and unhealthy ones. I find Persian food to be very healthy, filled with fresh vegetables and herbs. In our house we eat a lot brown rice, which pairs very well with many Persian stews. But like everywhere else in the world, people have to learn portion control and moderation.
What a lovely post. And what lovely sherbet. Your photos create a lovely mood and make want to make this sharbat right away. Happy New Year to you and your family, Laura!
What a delicious sharbat, Laura joon.
I will have to make a batch – I just saw sour oranges at the market a couple days ago.
Eid-eh shomah mobarak!
Such a refreshing and nostalgic post! Thanks. Happy Norooz to you too.
Happy Nowruz! Does this mean you get to make a whole ‘nother set of resolutions? 🙂 This looks terrific — thanks.
Happy Nowruz dear Laura! To you and to your family and Persian friends!
Beautiful post indeed!
Hugs from Argentina, where I guess there are also many Persian friends living between us.
Fondly,
Marisa
This looks awesome, I love the use of Naranj in this. The pictures are stunning, you really do a great job framing the picture and bringing color to the frame.
What looks like a simple orange juice is actually quite a medley of citrus juices and flavoring. A special drink so refreshing. Happy Nowruz to you and yours!