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.
