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).
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In a drink! Oh wow that sounds tasty. I’m going to try it in seltzer tonight. Thanks for that suggestion.
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Nice, nice, nice & nice! 
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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.
ETA:
Fesenjan/fesenjoon (NYT has 2 recipes but this one looks good)
Zahav lamb
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.
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ah yes, Fesenjan! glad you reminded us of this wonderful dish…
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I tried that! It was perfect for me.
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Delicious photo.
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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!!!
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So are yours!!!
P.S. I love bolognese and sauces on breads & chips…even more than pasta. 
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LAMB!
And another famous and with less complex seasoning, this from Bay Area’s Narsai David. I jsub half pom molasses + half water for the pom juice called for in his recipe.
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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…)
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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?
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It also makes a fantastic ingredient in cocktails - I like it paired with gin, or anything sparkling (prosecco, etc.).
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Not me! 
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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.
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I too have pomegranate molasses languishing in my cabinet. Do you have a recipe?
I think it would make an excellent old fashioned riff with bourbon too - like a muddled luxardo cherry instead of a sugar cube.
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Ohhh, hell, that sounds perfect!
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Good idea. I bet it would be good in a Margarita too.
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“My kids” just arrived from Turkey with this “acuka” . No pomegranate molasses but much in common with Muhammara.
"The original version of acuka is said to be from Syria and there are also variations such as muhummara in the Middle-East and adjik or adjika in Georgia and Russia. Some versions are spicy, some versions are not, some contain tomato as a main ingredients, others have a focus more the red pepper ingredient.
The key to success in making it is to get a really good sun-dried paprika paste…"
Also this one, which DIL calls “Absinnian Salt”; similar ingredients she says, but mostly salt.
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