Persian Rob (Fruit Paste) Guide: Pomegranate, Sour Grape & More
Rob is the Persian word for a concentrated fruit paste — fruit cooked down slowly until it’s thick, tangy, and intensely flavored. Unlike a jam, rob isn’t meant to be eaten on its own with a spoon; it’s a cooking ingredient, stirred into stews, marinades, and dressings to add sour, fruity depth. A small spoonful goes a long way.
Types of Persian Rob (Fruit Paste)
Pomegranate Paste (Rob Anar)
رب انار — The most essential rob in Persian cooking, a tangy-sweet reduction of pomegranate juice. It’s the key ingredient in fesenjan, and also works in marinades and salad dressings. Shop pomegranate paste.
Sour Grape Paste (Rob Ghooreh)
رب غوره — Made from unripe sour grapes, this rob adds a sharp, tart edge to stews and rice dishes — a traditional souring agent used the way lemon juice might be used elsewhere. Shop sour grape paste.
Sour Cherry Paste
A tart, deep red paste that adds bright acidity to stews and sauces, or can be diluted into a quick sharbat-style drink. Shop sour cherry paste.
Quince Paste
Quince cooked down into a fragrant, slightly floral paste — good in stews or thinned into a glaze for roasted meats. Shop quince paste.
Green Plum Paste (Rob Goje Sabz)
رب گوجه سبز — Made from tart, unripe green plums, giving a sour punch similar to sour grape paste but with its own distinct fruity edge. Shop green plum paste.
Cornelian Cherry Paste
Made from zoghal akhteh (cornelian cherry), a tart red fruit — this rob brings a fruity sourness used in stews and rice dishes across northern Iran. Shop cornelian cherry paste.
Green Lemon Paste
A bright, citrusy paste made from green (unripe) lemons, used to add a sharp sourness to stews and marinades. Shop green lemon paste.
Orange Paste
A citrusy, slightly sweet rob made from orange, milder than the tart sour-fruit pastes and useful for balancing richer dishes. Shop orange paste.
Medlar Paste (Rob Azgil)
رب ازگیل — Made from medlar (azgil), a tart, mildly astringent fruit — a less common, more traditional rob. Shop medlar paste.
Raspberry Paste
A fruity, tangy-sweet rob made from raspberries, good for glazes or diluted into a quick drink. Shop raspberry paste.
Prunella Paste (Rob Aloocheh)
رب آلوچه — Made from prunella (aloocheh), a small tart plum — the same fruit used in aloocheh lavashak, here concentrated into a cooking paste. Shop prunella (aloocheh) paste.
How Rob Is Used in Cooking
- In stews (khoresht) — a spoonful of rob adds sour depth to dishes like fesenjan (pomegranate) or any stew that calls for a tart backbone.
- In marinades — rob’s concentrated acidity helps tenderize and flavor meat before grilling.
- In dressings and sauces — a small amount thinned with oil and seasoning makes a quick, tangy dressing.
- Diluted into a drink — some robs, like sour cherry, can be mixed with water and ice similar to a sharbat.
Frequently Asked Questions
What is rob in Persian cooking?
Rob is a concentrated Persian fruit paste, made by slowly cooking down fruit until thick and intensely flavored. It’s used as a cooking ingredient, not eaten on its own like jam.
What’s the difference between rob and moraba (Persian jam)?
Moraba (jam) keeps fruit whole or in large pieces in a light syrup and is eaten as-is, often with tea or bread. Rob is a thick, concentrated paste used as a cooking ingredient in stews, marinades, and dressings, not eaten alone.
What is rob anar (pomegranate paste) used for?
Rob anar is the key ingredient in fesenjan (Persian pomegranate walnut stew), and also works well in marinades and salad dressings for a tangy-sweet depth.
How much rob should I use in a recipe?
Rob is concentrated, so start with a tablespoon or two and adjust to taste — it’s easy to add more, harder to correct if you use too much at once.
Shop the Full Rob Collection
Browse the complete range of authentic Persian rob (also searched as Goldis) at Goaldees, shipped fresh, nationwide across the US. Shop the full Persian rob (fruit paste) collection.
