Pomegranate molasses or pomegranate syrup is a thick, sweet, tart, reddish brown syrup that is commonly used in Levantine cuisine. It can be used as a marinade and is often used to deepen the flavor in savory sauces. Hence, it is great in meat, fish and vegetable or pilaf dishes. You can also make salad dressings with it, drizzle a little over some fetta or Gorgonzola cheese, or use it to sweeten a beverage.

Pomegranate molasses is basically a reduction of pomegranate juice that has been boiled down with lemon juice and sugar. If you are interested in making your own Elise at Simply Recipes has an easy to follow recipe. Otherwise you could try a good quality one like Cortas as this brand does not contain additives or preservatives just pure concentrated pomegranate juice.



Pomegranate molasses is one of those things that I have only recently discovered, and if truth be told I am a little peeved that it took me this long to find out about it! The other day we added a little pomegranate molasses to some good extra virgin olive oil and then dipped crusty pieces of Ciabatta bread into it - the same way you would with balsamic vinegar. If you have yet to experiment with pomegranate molasses this is a good introductory way to get your palate use to the distinct flavour.

Probably the most famous Persian dishes that contain pomegranate molasses would have to be Fesenjan which is a poultry dish with walnuts and Muhammara which is a spicy red pepper dip.