Good uses for pomegranite molasses?
I made a recent chicken recipe with pomegranite molasses, brown sugar and walnuts. And some other things. I had never used the pomegranite molasses before and when I opened the bottle, I was amazed at how good it smelled. A wonderful aroma. But I think I got the proportions of the molasses and sugar off because my sauce was a little too sour. I understand now why the brown sugar was in the recipe. The pomegranite molasses is pretty sour.
So, now I have most of a bottle left. What are your good uses for it?
I've used it in muhammara and also with dill and grated onion as a marinade for grilled meat. Pomegranate molasses is an important ingredient in the cooking of the Levant and the Caucasus mountains. If you want a good source of recipes, buy Paula Wolfert's "Cooking of the Eastern Mediterranean".
When I can find reasonably priced pomegranate juice/molasses, I still try to make fesenjan: http://en.wikipedia.org/wiki/Fesenjan BTW watch out for alternate spellings.
I can't recommend a recipe yet, but it is fabulous in a good Persian restaurant.
The California pomegranate producers may have recipes that don't require arils:
It works as the tart component of any salad dressing where the dark color and slight sweet side is appropriate. It could for example replace balsamic vinegar in some recipes. I never use much, and always go by taste.
I don't believe the tartness of this molasses is standardized (in contrast to many vinegars). It can vary across brands, and by country of origin.
Hi Karykat! I've drizzled it on ice cream and (in an "eat fewer calories" mode) cottage cheese--ice cream is better! And I made this recipe for Pomegranate Chicken Thighs (from Cooking Light). They were a hit (made 'em for a dinner party, though only once). Here's a link:
It's great added to a vinaigrette.
And I use it in making Muhammara:
6 red peppers
2 fresno red chilies (optional)
1 tsp cumin seed
1 tsp black cumin (optional)
1 cup walnuts or walnut pieces
1 tsp lemon juice
3 tbs pomegranate molasses
1 tsp honey
2 tbs olive oil (optional)
Roast the red peppers over a gas burner or grill, turning them as their skins blacken. If you wish the spread to be hot and spicy, roast the fresno red chilies as well. Once the peppers are blackened on all sides, place them in a paper bag. Seal or wrap tightly. The steam created by the peppers will cause the skins to loosen. Leave sealed for twenty minutes. Open the bag and remove the skins from the meat of the peppers and chilies. Discard the inner membranes and all the seeds. Place the flesh of the peppers and the chilies in a bowl and set aside. In a small skillet, dry roast the cumin seed and the optional black cumin. Roast over medium heat for three minutes. In a cuisinart, coarsely chop the walnuts and then add the roasted cumin. Pulse the cuisinart a few times and wipe down the sides with a spatula. Add the lemon juice, pomegranate molasses and honey. Pulse the cuisinart a few time again and then wipe down the sides. Add the red peppers and run the cuisinart until the peppers have been absorbed into the spread. If wish to add the olive oil do so after adding the peppers and do so with the cuisinart running.
Great on pita, cucumbers, sweet onion.
My recipe is less complicated and uses, GASP, jarred roasted red peppers. This is an amazing dip for veg or bread or crackers. Mine, which I got from a Paula Wolfert cookbook...Mediterranean Cooking or something like that (it's in paperback) also has no black cumin or cumin or hot peppers.
I love this concoction.