What to do with..... pomegranate molasses
Natalia Schamroth
Pomegranate molasses, or syrup, is made from cooked-down pomegranate juice. Pomegranates are slightly larger than an apple and have a thin, leathery skin that encases hundreds of bead-like seeds, covered with a stunning translucent pink, sweet, yet slightly sour flesh. Their skin can vary from yellowy-red to green.
The fruit, which has been around for centuries, is known as the fruit of fertility and love because of its many seeds. There have been many uses for pomegranates over the years. Originally they were used for medicine, and ancient Egyptians fermented them to make into wine. Early recipes used pomegranates for soups and sauces.
The pomegranate is now commonly used in its liquid form as molasses, that dark brown syrup that is wonderfully sour. As such, it adds a wonderful sweet and sour taste to many dishes and is used like tamarind to give an interesting edge to braised meats and fish, as well as in dressings.
The pomegranate is native to Iran where it grows wild. Pomegranates are most popular today in the Mediterranean and are grown throughout the Middle East, Pakistan, India and Central America. Much of the molasses available is made in Lebanon.
Pomegranate molasses is sold in Middle Eastern and Asian food stores, as well as some larger supermarkets.
try these ideas
Make a cordial by adding lemon juice, sugar and water to pomegranate molasses, adjusting the quantities to suit your taste.
Toss meatballs spiced with cumin, coriander, chilli and garlic with a little pomegranate molasses and serve with warm cracked wheat and tomato and mint salad.
Paint a chicken with molasses before roasting for a crispy, slightly sour skin.
Season the cavity of a whole fish (such as snapper or mackerel) with the molasses, lemons, celery and garlic and bake in a hot (180ºC) oven.
Fried eggplant salad can be dressed with a combination of chopped parsley and mint, molasses, extra virgin olive oil, lemon juice and salt and freshly ground black pepper.
Toss roasted carrots in pomegranate molasses to serve with steamed chicken and potatoes.
Braise a shin of veal with stock, leeks, celery, carrots, fennel, bay leaves and thyme. Add molasses at the end to give a sweet and sour taste.
Barbecue lamb cutlets then dip into pomegranate molasses.
Fesenjan – Duck with Pomegranate & Walnut Sauce
This duck recipe is adapted from one featured in Claudia Roden’s The Book of Jewish Food.
2 tablespoons sunflower oil
4 duck breasts, skinned and scored
1 large onion, thinly sliced
2 cloves garlic, thinly sliced
salt and freshly ground black pepper
3 tablespoons pomegranate molasses
150mls chicken stock
75g walnuts, finely chopped
2-3 teaspoons sugar, or to taste
Gently fry the duck breasts in oil, skin side down for 5-10 minutes, until they release their fat. Add the onion, garlic and salt and pepper. Fry until onion is soft, stirring occasionally. Once the skin has browned, turn the heat up and brown the flesh side. Remove the duck from the pan and leave in a warm place.
Pour the duck fat from the onions and reserve fat for another use. Add the pomegranate molasses, chicken stock, walnuts and a little sugar to taste. Stir well, bring to a simmer then return the duck to the pan. Continue cooking until the duck is medium rare. Rest the duck for 5 minutes while you reduce the liquid to sauce consistency. Serves 4. 
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