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 (sharbat porteghal).
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.
I have shared with you the many traditions and foods associated with Nowuz in past posts. Today I am sharing another a beloved Persian fruit that is available in the spring, the narenj.
Bitter orange, or narenj in Farsi, is that bumpy looking ugly orange that is not sweet at all. Persians love the narenj as it is another sour fruit profile for Persian cooking.
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Laura says :
Why this recipe works
- Family recipe: 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.
- Simple: This syrup is very easy to make, plus it last for months when bottled and refrigerated.
- Flavor: This syrup recipe is made with oranges, lemons and narenj. The flavor is a cross between a lemon and an orange. My grandmother was ahead of her time. When added to seltzer or club soda, you would have a fun orangey soda!
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
- Heat mixture. Combine juices and sugar in a small pot and stir over low heat. Stir until sugar is dissolved and syrup thickens, but do not boil.
- Finish and chill. Remove from heat and stir in orange zest. Let mixture cool to room temperature then transfer to bottles. Top with more orange zest.
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Expert tips and recipe FAQs
The bitter orange is used in many aspects of Persian cooking, from syrups to soups. We use it instead of lemons with our traditional new year meal of sabzi pollo ba mahi (dill rice with fish). I have also used it in my avocado crab salad and even used in my olive oil lemon curd recipe.
To serve, add syrup to water or seltzer and enjoy. You can also add it to cocktails to add flavor and sweetness.
If you like this recipe, try some of my other flavored syrups like my lilac syrup and sekanjabin (Persian mint and cucumber syrup).
Storing/Freezing Instructions
TO STORE: Store in a bottle and refrigerate for up to 2 months.
TO FREEZE: 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 tablespoon 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.
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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!