Pomegranate Molasses
Pomegranate molasses is a thick, tart-sweet syrup made by reducing pomegranate juice, a signature souring-and-sweetening agent in Middle Eastern and Caucasus cooking.
How to buy
Look for a short ingredient list -- ideally just pomegranate juice, sometimes with a little sugar and lemon -- rather than versions bulked up with corn syrup, which dilute the tart punch. It should be thick enough to coat a spoon, with a deep red to nearly brown color.
How to store
Keeps well unopened in a cool pantry for a long time thanks to its sugar and acid content; once opened, refrigerate it, and it will keep for many months since the concentrated sugar resists spoilage.
Culinary profile
- Flavor
- Intensely tart and fruity with a deep, almost wine-like sweetness, balancing sour and sweet in a way that reads more fruity than sharp compared to a straight vinegar.
- Texture
- Thick and syrupy, similar in consistency to molasses or a reduced balsamic glaze, clinging to food rather than running off.
- Aroma
- A fruity, tangy aroma with a faint wine-like, almost berry-jammy note from the concentrated pomegranate juice.
How to prepare
- Whisked into dressings — Combined with olive oil and garlic for tangy, fruity salad dressings.
- Glazed over meats — Brushed onto chicken, lamb, or eggplant before roasting for a sweet-tart crust.
- Stirred into stews — Added to braises for a souring, fruity depth that balances rich meats.
- Drizzled as a finishing touch — Splashed over dips, grains, or roasted vegetables just before serving.
Classic dishes
American
- Pomegranate molasses barbecue glaze — A modern fusion barbecue glaze that swaps in pomegranate molasses for its tang.
- Pomegranate molasses cocktail syrup — Used as a tart sweetener in cocktails like variations on the New York Sour.
Mediterranean
- Roasted carrots with pomegranate glaze — Root vegetables roasted and finished with a sticky pomegranate glaze.
Middle Eastern
- Muhammara — A walnut and red pepper dip sweetened and soured with pomegranate molasses.
- Fesenjan — A Persian chicken or duck stew made rich and tangy with walnuts and pomegranate molasses.
- Fattoush — A bread salad dressed with a tangy pomegranate molasses vinaigrette.
- Pomegranate-glazed eggplant — Roasted eggplant brushed with pomegranate molasses for a sweet-tart finish.
- Pomegranate-glazed chicken — Roasted chicken finished with a sweet-tart glaze built on the syrup.
- Shirazi salad with pomegranate dressing — A cucumber-tomato salad dressed with pomegranate molasses and olive oil.
- Muhammara-topped flatbread — Flatbread spread with the pomegranate-walnut dip as a topping.
- Tabbouleh with pomegranate dressing — A bulgur and herb salad brightened with a pomegranate molasses vinaigrette.
- Lentil and pomegranate salad — Lentils tossed with a tangy pomegranate molasses vinaigrette.
- Pomegranate-walnut relish — A condiment of walnuts and pomegranate molasses served alongside grilled meats.
- Khoresh-e fesenjan over rice — The classic walnut-pomegranate stew served spooned over steamed rice.
- Baba ganoush with pomegranate drizzle — Roasted eggplant dip finished with a thin drizzle of the syrup.