Shared by Nicole Enayati
Shared by Nicole Enayati
Homemade Verjus
Yield: About 5 cupsTime: 3 days
Homemade Verjus
Yield: About 5 cupsTime: 3 daysFamily Journey
Tehran
Los Angeles
YouTuber and podcaster Nicole Enayati’s mother Shahla makes her own verjus for recipes like her shirazi salad. Prepared from the juice of sour grapes or unripe grapes, verjus is acidic like vinegar, but typically gentler.
Look for fresh sour grapes at Persian markets between April and June, or at an online Persian grocer like Persian Basket. If you can't find fresh ones, you can substitute frozen sour grapes, which are available from 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 recipe for khoresh gheymeh (Persian split pea stew).
Ingredients
- 5 pounds fresh sour grapes
- 1 teaspoon kosher salt
Preparation
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.
