Wash the grapes thoroughly and let them dry completely. Remove the grapes from the stems, making sure no pieces of stem remain attached, as they can affect the flavor. Discard any bruised, damaged, or brown grapes.

Extract the juice using a juicer, blender, or meat grinder. Pour the mixture into a clean cheesecloth or fine cloth and squeeze out as much juice as possible. I use a juicer.

Pour the juice into a pot and bring it to a boil. As it boils, skim off the foam that forms on the surface using a spoon or fine strainer.

Continue boiling until the juice is reduced to about half (or slightly more). If using salt, add it during the last few minutes of boiling. Let the verjuice cool completely, then transfer it to clean, dry glass bottles or jars. Avoid storing it in plastic containers. I keep mine refrigerated.

Notes 👇

- This method produces a clearer, more vibrant color.
- The flavor becomes more concentrated and pleasantly tart.
- Because the juice is reduced, it takes up less storage space.

Uses 👇

Verjuice (Abghooreh) is commonly used as a sour seasoning in Shirazi Salad and many Persian dishes, especially eggplant-based stews such as Gheymeh Bademjan, Meat and Eggplant Stew, and Tomato and Eggplant Stew.