Sauces, pastes & condiments · Souring agents
Verjuice (ab-ghooreh)
Sour juice pressed from unripe grapes; Iran's ab-ghooreh dresses salad-e Shirazi and sours stews.
Also called: verjus, ab-ghooreh, abghooreh, ab ghureh, sour grape juice, unripe grape juice
Around the world: آب غوره (fa) · verjus (fr) · حصرم (ar)
What it is
The juice of green, unripe grapes, tart rather than sweet. It is a traditional souring agent in Iran (ab-ghooreh), the Levant and medieval European cooking, and is sold bottled. Its acidity is softer and fruitier than lemon juice or vinegar.
How it’s used
- Dressing salad-e Shirazi
- Souring Persian stews and soups
- Deglazing pans and making vinaigrettes
Characteristics
Storage
Refrigerated. Refrigerate after opening and use within a few months.
Diet, allergens and safety
No major allergens in typical versions.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
Nutrition per 100 g
- Energy
- 22 kcal
- Protein
- 0.35 g
- Carbohydrate
- 6.9 g
- Fat
- 0.24 g
- Fibre
- 0.3 g
- Sugars
- 2.52 g
USDA FoodData Central: Lemon juice, raw (a close stand-in).
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Lime juice — Use about two-thirds as much, diluted with a little water.
Related ingredients
Recipes with verjuice (ab-ghooreh)
Salad-e Shirazi
Iranian · 30 min · 100 kcal · Vegan