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Shared by Nicole Enayati

Homemade Verjus

Yield: approximately 5 cupsTime: 3 days

Shared by Nicole Enayati

Verjus alongside shirazi salad.
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.

Homemade Verjus

Yield: approximately 5 cupsTime: 3 days

Family Journey

Los Angeles

Nicole Enayati’s mother Shahla makes her own verjus for recipes like her shirazi salad. Prepared from the juice of sour grapes, verjus is acidic like vinegar, but typically gentler. If you can’t find fresh sour grapes, use frozen ones, which are sold online and at specialty shops like Kalustyan’s in Manhattan. 

Read more about Nicole’s family in “When an Expert Guest Finally Hosts Her First Persian Shabbat Dinner” and try her recipes for shirazi salad and khoresh gheymeh (Persian split pea stew).


  • 5 lbs fresh sour grapes, which can be found at Persian markets between April and June, or on an online Persian grocer like Persian Basket
  • 1 teaspoon kosher salt
Cooking ProjectsSaladsShabbatVeganVegetarianMiddle East


  • Step 1

    Wash the grapes and allow them to dry on a clean towel overnight.

  • Step 2

    Juice the sour grapes by pushing them thru a fine mesh sieve or using a juicer. Strain the juice through a fine mesh sieve a few times to remove any sediment.

  • Step 3

    Pour the juice into the sterilized jar and add 1 teaspoon of salt. Seal tightly and allow to sit in a dark, dry place for 3 days. The verjus should have a light and sweet vinegary flavor.

  • Step 4

    Move to the refrigerator and store for up to 2 weeks. Use in salad dressings, cocktails, or in soups and stews to add a sweet acidity.

This recipe can also be done using frozen sour grapes. They can be found at a specialty store.