I bought a bottle of pomegranate molasses and have a few recipes I’d like to try, but was wondering what others do with it. How do you, @gracieggg and others like to use it?
This was the first thing I’ve done with it, but it is really lovely on it’s own. I think it would be really nice on roasted veggies or grilled steak. Mixed into a vinaigrette for salads or over bugler? I’m very curious about what others use it for too!
A friend makes Shrimp & Bean Salad with Pomegranate Molasses Dressing.
I was also thinking about making Muhammara. Here’s a recipe. Idk if I’ll use this one but it gives you an idea of what’s in it.
YUM! On both of those things. Thanks!
i’ve used it in vinaigrettes but yes, usually as a marinade with chicken or pork.
It’s great on pork or lamb (especially in stews), and in vinaigrettes or marinades. Add it to lemonade and club soda for a spritzer, or drizzle into an iced tea; drizzled on roasted veggies (roasted onions or shallots and asparagus is a good one, or on roasted carrots).
In a drink! Oh wow that sounds tasty. I’m going to try it in seltzer tonight. Thanks for that suggestion.
Nice, nice, nice & nice!
A classic use of pom molasses is Fesenjan.
But you can really use it anywhere you’d use an aged / syrupy balsamic vinegar - or an intense berry syrup.
Turkish kisr (like tabbouleh) is also wonderful with pom molasses - there’s a great recipe in Dagdeviren’s book, or there’s this one from Ottolenghi.
ah yes, Fesenjan! glad you reminded us of this wonderful dish…
I tried that! It was perfect for me.
Everyone else beat me to the punch with their uses.
I also used it in the spicy tomato sauce I posted above. I use it on gyro meat as shown but I also make a lamb bolognese that I serve over toasted pita. I sometimes add it to my baba ganoush and/or hummus. I think somewhere I have a cocktail recipe using pomegranate molasses. I’ve had to cut back on my use of salt and will add a dash to stews in lieu of balsamic vinegar or lemon if I want to lean more Middle Eastern.
Once my oven get fixed, I think I’m going to try and get The Sprout to bake cookies with pomegranate molasses. I think the it would add a nice tang to traditional molasses cookies.
ETA - DANG!! I didn’t scroll down far enough again. So many great ideas here!!!
So are yours!!!
P.S. I love bolognese and sauces on breads & chips…even more than pasta.
Has to be duck or goose for me.
Have made with both duck and goose a few times. Also tried sweet-sour cherries. Photo below is a wild duck (has a strong smell, unlike farm raised kind).
Same idea but with fresh cherries
Got the idea from a NZ food mag some years back:
Read the label carefully. I find Iranian* brands tend to have the most pomegranate. Most others have very little. (*Or maybe all things Iranian are banned in the US? I don’t know…)
A Bolognese “sloppy Joe” (usually just a scoop of sauce served open-faced on a buttered slice of crusty bread) is one of my favorite things on earth. Who needs pasta when you can have bread?
It also makes a fantastic ingredient in cocktails - I like it paired with gin, or anything sparkling (prosecco, etc.).
I tend to sub pomegranate molasses anytime honey (which is generally too sweet for me) is called for. I love it mixed with Dijon and/or seeded mustard as a glaze on meats or poultry.