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Pomegranate Molasses?

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  • Funwithfood Jun 8, 2004 12:14 PM
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I once had a recipe which called for Pomegranate "Molasses" (or concentrate). It was apparently sold and Indian Markets, but when I stopped into one the shopkeeper had no idea what this product was.

1.) Where is this product carried?

2.) Has anyone tried a recipe in which this product was included--please expound.

TIA!

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  1. Pomegranate Molasses/Paste/Syrup is primarily a Persian or Afghani product. There are two persian dishes that it's the "anchor" of:

    1 - Fesenjoon, a pomegranate and walnut stew with little meatballs (or chicken, if you prefer) and served over white rice.

    2 - Ash-Anar, which is a rich and hearty pomegranate-based soup with persian noodles.

    I've linked below to the Sadaf online store - I recommend the Sadaf brand, not the other one they have. The bottle that is $5.79 is FAR superior to the less expensive product.

    Link: http://sadaf.com/store/product384.html

    1. I bought it for a recipe and then lost the recipe. (Maybe something in Saveur?) Anyway, all was not lost, because I quickly discovered that it's really good added to seltzer.

      1. pomegranate molasses is also an ingredient in mideast/turkish recipes and I suspect in Georgia too. I think it is boiled down pomegranate juice - so it is dark red, thick and sweet/sour. Cortas is a common lebanese-made brand. a spoonful of it can substitute in dishes calling for fresh pomegranate seeds or juice. I use it in a great bean/chopped walnut salad in one of Paula Wolfert's books.

        1. c
          ChowFun (derek)

          For Passover I Charcoal-grilled a butterflied leg of lamb that I had marinated in spices and pomegranite JUICE...then I used the pomegranite molasses to glaze the lamb while cooking on the grill...it was a big hit!

          1 Reply
          1. re: ChowFun (derek)

            I believe you need to post that recipe- I would LOVE to try it. TIA.

          2. This is a great ingredient. I use it to marinate tri-tip along with some soy and lots of garlic. One of those products that seems like more than just the sum of its parts.

            1 Reply
            1. re: Torty

              "One of those products that seems like more than just the sum of its parts."
              Yup. One of my favorite cooks in my family "discovered" pomegranate molasses a while ago and ended up adding it to untold number of dishes, mostly meat and poultry preparations. Very versatile stuff.

            2. Great ingredient, found normally in middle-eastern markets. Fabulous for glazing roasted or grilled items, including the Thanksgiving turkey....

              1. In a pinch you can use Grenadine (like what is used for mixed drinks) which is pomegranate syrup. Otherwise I see it in Middle Eastern groceries all the time, usually as pomegranate syrup, not molasses.

                1 Reply
                1. re: The Rogue
                  e
                  Eldon Kreider

                  Grenadine used to be pomegranate syrup, which is not as viscous as the molasses. Unfortunately, I haven't seen any grenadine without artificial flavor in many years. Has anyone seen a brand with only real flavor, preferably available in Chicago?

                2. i live near Glendale, CA, home to the largest Armenian population in the country, so it's pretty easty to find here at the local, independent mkts.

                  my favorite use is on top of Total Greek Yogurt from Trader Joe's, along w/ some roasted slivered almonds (also from T.J., but not the recalled "raw" almonds!) delicious for breakfast and pretty healthy, too (i use the 2% yogurt). could also be a great dessert. the molasses is nice drizzled over ice cream, too.

                  though, i'm going to try the seltzer idea -- that sounds lovely.

                  1. I just bought some this weekend at a place in Chicago called, very aptly, Middle Eastern Market. It was about $6 for 12 or so ounces. I have a number of cookbooks that have recipes calling for it - books by Paula Wolfert, Claudia Roden, Clifford Wright ... basically, anything that takes in the Eastern parts of the Mediterranean ... i.e. anywhere that pomegranates grow in abbundance. My first foray was a walnut/pomegranate puree (not totally smooth ... still with some texture) that I believe is a fairly common sauce for dipping bread in Turkey. It was very good. From what I gather, walnuts are a common pairing. In addition to glazing meats, a number of other Eastern Mediterranean/Middle-Eastern recipes combine it with eggplant. If you want more information from these cookbooks, e-mail me off list and I'll check them out in the next couple days and get back to you.

                    Best,

                    rien

                    1 Reply
                    1. re: rien

                      Yumm...Pomegranite added to walnut and roasted red pepper puree....

                    2. Great brushed onto grilled fruits-- especially killer with evoo, fresh oregano brushed onto grilled peaches. It's also nice substitute for reduced balsamic syrup, and goes well, thinned with a little water or lemon juice, on fresh strawberries.

                      I've also had a lentil salad where the dressing for the cold cooked lentils (green lentils in this case) was olive oil, lemon juice, fresh oregano, and pomegranate molasses, served on fresh spinach and tossed with feta cheese, diced cucumber, and halved grape tomatoes. It's also good if you add in israeli couscous or coarse bulgur. I have also added it as a tangy note to the brown lentil/bulgur/carmelized onions middle eastern dish on multiple occasions. Claudia Roden has a good version. And it is great in seltzer-- try adding half a small lime to your glass, and it's the classiest lime rickey you'll ever drink.

                      1. You can use it as a glaze on roast pork or chicken. It goes very nicely with rosemary. There are a couple of good recipes in one of Penelope Casa's Spanish cookbooks (Delicioso, I think).

                        A restaurant here in DC also drizzles drops of pomegranate molasses into olive oil for dipping bread.

                        1. i'm not sure where you are, but in new york i have bought it in kalustyan's, on lexington and 29th (or 28th?).

                          1. I have not yet used it in a recipe myself, but saw a recipe just the other day that included it and sounded interesting. I was wondering where I could get some also.

                            Following Fatemah's lead, I was going to check at a market in our Orange County that carries Persian products, Wholesome Choice, in Irvine, CA
                            See, http://wholesomechoice.com/

                            Maybe we'll score some.

                            1. I have a bottle of it that was never opened. Does it ever go bad,and when I open it how is it stored and how long does it keep? Thanks!

                              3 Replies
                              1. re: dmj

                                I think it keeps basically forever. I bought a bottle to make muhammara (red pepper and walnut dip) for my 40th birthday party. I pulled it out to make it again for an Oscar party this year -- I'm embarrassed to say I'm now 44 -- and it still tasted and looked exactly the same, and that was an open bottle, un-refrigerated!

                                1. re: Chowpatty

                                  Thank you for the information!

                                2. re: dmj

                                  my bottle says that it shld be refrigerated after opening, but my friend warned me not to do that, since it crystallizes in there. well, i erred on the side of caution, and refrigerated, and sure enough, it crystallized and couldn't be poured. so, i took it out of the cold and put it on a shelf in my pantry and it's been there for several months w/ no ill effects (sorry for the pun). so, i plan to go head and keep it there. glad to know that chowpatty has had hers for 4 years and no problems!

                                3. Wow thank you! I had an unopened bottle of the stuff in my pantry for at least 2 years. Never could figure out what to do with it. So tonight I used it in a marinade for boneless pork loin - with garlic, salt, rosemary and I can't remember what else. It was OUTSTANDING! Brilliant ingredient!

                                  1. Thanks to this thread, I have finally opened the bottle of pomegranate molasses that's been sitting on the shelf for a year (like another poster, I bought it for a recipe that I then misplaced).

                                    I have created a new favorite dish this week: a ripe nectarine or peach, sliced, with a small burrata, both drizzled over with pomegranate molasses. It's juicy, sweet, tart and creamy, like the perfect dessert (but I've been eating it for breakfast and lunch).