In the Kurdish-majority regions of Halabja (Helebce), Iraq, and Oraman (Hewraman), Iran, locals are crafting pomegranate sauce, a culinary and cultural symbol rooted in millennia of tradition. Known for its fertile pomegranate orchards, the region holds a special place for the fruit, which is central to local cuisine.
Every autumn, families unite to handcraft this cherished sauce through a rigourous and communal process, preserving their heritage.
Şêwe Ebad, an experienced local, explained the method: “The pomegranate sauce we make is very different from the one sold in the market. First, we cultivate [the fruit], then we extract the grains [arils] and squeeze them so that the juice comes out. We pour the juice into a big pot and put it on the fire for 8 hours until it boils and gets sour.”
Her husband, Ehmed Heme Reza, described the challenges involved in the process: “Boiling takes a lot of time, and a lot of attention is needed to prevent it from burning. If the sauce burns, we lose both our products and our efforts.”
Reza also noted the long-standing tradition of sauce-making in their family: “As far as we know, our fathers and grandfathers were the owners of the orchard. We have been making pomegranate sauce since their time, and even today we continue this tradition with enthusiasm and rigour.”
The sauce, which requires boiling the extracted juice for hours to achieve the right consistency and taste, is a symbol of the region’s connection to its land and heritage.
The Oraman region also hosts a vibrant pomegranate festival each year, attracting tens of thousands to honour this ancient tradition, keeping the legacy alive for future generations.
Making Pomegranate Sauce in Hawraman
