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Aug 22, 2013 07:51 AM

Your favorite uses of pomegrante molasses?

Bought a bottle more than a while back for a recipe (which I've since forgotten), and I liked the flavor. Other than various salad dressings, what other uses have you found for it?

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  1. Finally finished my first bottle, the flavor is nice. I use it in a dip or spread of roasted red peppers, walnuts, onion & spices. Also in similar preparation with cooked lentils.

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    1. Put quartered onions on the grill. Remove when nice and caramelized. Add parsley, pomegranate molasses, some olive oil, salt, chili pepper flakes. Delicious side dish at bbqs.

      1. Fesenjan and muhammara automatically come to mind as classic recipes with pomegranate molasses. Generally I use the stuff wherever I want a little sweet and sour flavor. I recently added it to a pickled eggplant salad with dill to tame the sharpness of the white vinegar brine. I plan on using it in lieu of amchoor in bhindi masala later this week. It also marries well with lamb if you want to sub it for lemon in a marinade. Also:

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        1. re: JungMann

          Joyce Goldstein's "Tagine" deck has an awesome recipe for Persian Chicken with Pom. & Walnuts (Fresenjan)

          I hope you can see it here:


        2. I've not made the dish myself but I've had it with chicken livers in a couple of Lebanese places and it's a great combination.

          1. The recipe in Jerusalem cookbook for swiss chard, wheatberries, and pomegranate molasses is excellent.

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            1. re: sweetpotater

              I agree. Yotam Ottolenghi uses pomegranate molasses quite a bit in several of his recipes and many of them are available online. He also mixes burnt eggplant with pomegranate molasses as well as tahini, lemon, garlic, herbs, and vegetables. OP should look his recipes up.