Best 20 Pomegranate Molasses Recipes

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Tantalize your taste buds with the exquisite flavors of pomegranate molasses, a versatile condiment that adds a sweet-tart punch to various dishes. This luscious syrup, crafted from the concentrated juice of pomegranates, boasts a rich history and diverse culinary applications. In this comprehensive guide, you'll discover the art of making homemade pomegranate molasses, along with a collection of tantalizing recipes that showcase its culinary versatility. From savory marinades and dressings to sweet desserts and cocktails, pomegranate molasses adds a unique depth of flavor that will transform your culinary creations. Get ready to embark on a culinary journey that celebrates the vibrant essence of this Middle Eastern pantry staple.

Here are our top 20 tried and tested recipes!

POMEGRANATE MOLASSES



Pomegranate Molasses image

Pomegranate Molasses is a syrup used in Middle Eastern cooking. It has a bright ruby red color, and its sweet and sour flavor goes well with so many other ingredients. It is commonly available in Middle Eastern markets, but is easily made at home if you can get pomegranate juice, now easily found in supermarkets.

Provided by flying chef

Time 1h5m

Yield 24

Number Of Ingredients 3

4 cups pomegranate juice
½ cup white sugar
½ cup lemon juice

Steps:

  • Bring the pomegranate juice, sugar, and lemon juice to a simmer in a saucepan over medium-high heat. Once the sugar has dissolved, reduce the heat to medium-low, and simmer until the juice has reduced to 1 1/2 cups, about 1 hour. Stir the molasses frequently as it thickens to keep it from burning. When the molasses is done, allow it to cool to room temperature, then pour into a glass storage container, and keep in the refrigerator.

Nutrition Facts : Calories 94 calories, Carbohydrate 25.7 g, Sodium 0.1 mg, Sugar 23.4 g

ROASTED CHICKEN WITH POMEGRANATE MOLASSES



Roasted Chicken with Pomegranate Molasses image

Provided by Claire Robinson

Time 50m

Yield 4 servings

Number Of Ingredients 6

1 whole organic chicken, rinsed and pat dry
Salt and freshly ground black pepper
2 to 4 tablespoons olive oil
3/4 cup chicken stock
1/4 cup pomegranate molasses
2 fresh thyme sprigs, leaves removed

Steps:

  • Preheat the oven to 400 degrees F.
  • Season chicken with salt and pepper, to taste. In a large stove to oven pan, heat the olive oil and brown the chicken on all sides. Put it in the oven and roast until the juices run clear, about 20 minutes. Remove the pan from oven and transfer the chicken to a cutting board. Tent with foil to keep warm. Put the pan on the stovetop over medium-high heat. Add the chicken stock and scrape up brown bits while bringing it to a boil. Whisk in the pomegranate molasses and thyme leaves and cook until desired thickness is reached, about 5 minutes. Taste for seasoning and adjust if necessary. Quarter the chicken and arrange it on a serving platter. Pour the sauce over the chicken and serve.

POMEGRANATE MOLASSES BARBECUE SAUCE



Pomegranate Molasses Barbecue Sauce image

I was sent some pomegranate molasses as a sample to try and loved its sweet and sour, tangy kind of taste. I reckoned that it would work brilliantly in a barbecue sauce -- and our kids agreed. You can use as a barbecue mop in the last 30 minutes of cooking your meat on the barbecue or marinate chicken or other meat in sauce for at least 30 minutes before cooking in oven or on barbecue. Do not grill or bake for longer than 45 minutes, as the sugar syrups and tomato ketchup are likely to burn and make the food taste bitter.

Provided by Axel Steenberg

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 10

1 ½ tablespoons dark soy sauce
2 tablespoons ketchup
2 tablespoons pomegranate molasses
2 tablespoons honey
1 tablespoon sunflower seed oil
1 teaspoon smooth mustard
1 clove garlic, minced
¼ teaspoon sea salt
¼ teaspoon coarsely ground black pepper
¼ teaspoon ground paprika

Steps:

  • In a bowl, stir together the soy sauce, ketchup, pomegranate molasses, honey, sunflower seed oil, mustard, garlic, sea salt, black pepper, and paprika to make a smooth paste.

Nutrition Facts : Calories 37.6 calories, Carbohydrate 5.7 g, Fat 1.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.2 g, Sodium 266.2 mg, Sugar 5.2 g

PORK TENDERLOIN FILET WITH POMEGRANATE MOLASSES



Pork Tenderloin Filet With Pomegranate Molasses image

I found this online while looking for recipe using pomegranate molasses. It looks fantastic, and I can't wait to try it.

Provided by JustJanS

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

2 (500 g) pork tenderloin, fillet
4 garlic cloves
1/2 orange, zest of
1/2 lemon, zest of
2 tablespoons pomegranate molasses
2 teaspoons pink peppercorns, crushed
2 teaspoons black peppercorns, crushed
2 green onions, minced
1 teaspoon salt
2 tablespoons olive oil
salt
fresh ground black pepper
1/2 cup orange juice
1 cup chicken broth
1 tablespoon butter
1 tablespoon pomegranate molasses

Steps:

  • Marinade: Put all ingredients in a blender and pulse a couple of times.
  • Reserve 2 tablespoons for the sauce.
  • Place the pork fillet in the marinade and leave for about 4 hours.
  • To prepare pork: Preheat the oven to 400c.
  • Season the pork well with salt and pepper.
  • Heat the olive oil in a large frying pan on medium heat and sear the pork all over.
  • Place it in the oven 6-7 minutes or until cooked to your likeing.
  • The pork should be just cooked through and a little pink still.
  • Remove the pork and allow to rest.
  • Deglaze the pan with the orange juice.
  • Bring it to the boil and reduce by half, add the chicken broth, bring to the boil, and reduce it all by half.
  • Whisk in the reserved marinade, butter and the tablespoon of pomegranate molasses.
  • Sice the pork into diagonals 1cm thick, and serve with the sauce spooned over.

POMEGRANATE MOLASSES BUTTER CAKE



Pomegranate Molasses Butter Cake image

Coat a tender butter cake with a pomegranate glaze and candied walnuts, and watch the whole thing disappear.

Provided by John Willoughby

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 11

1 stick unsalted butter, softened, plus more for greasing pan
1 1/2 cups flour, plus more for dusting pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons pomegranate molasses, plus 1 teaspoon
3/4 cup granulated sugar, plus 4 teaspoons
3 large eggs
1 cup confectioners' sugar
6 tablespoons light cream
3/4 cup roughly chopped walnuts or pecans

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess.
  • Sift together 1 1/2 cups flour, baking powder and salt. In a separate bowl, combine milk and 2 tablespoons pomegranate molasses.
  • In a large bowl, cream together stick of butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating after each until well combined.
  • Add flour mixture in 3 batches, alternating with milk mixture. (Begin and end with flour, and mix after each addition until just combined.)
  • Pour batter into pan and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Cool for 10 minutes, then run a knife around the edges, turn cake out onto a rack, and then turn right side up again.
  • Whisk together confectioners' sugar, cream, and 1 tablespoon pomegranate molasses. Brush glaze over cake, letting it drip down sides.
  • In a small, preferably nonstick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate molasses and 4 teaspoons sugar. Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes. Sprinkle over top of cake.

Nutrition Facts : @context http, Calories 655, UnsaturatedFat 16 grams, Carbohydrate 84 grams, Fat 33 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 342 milligrams, Sugar 58 grams, TransFat 1 gram

GRILLED FIGS WITH POMEGRANATE MOLASSES



Grilled Figs With Pomegranate Molasses image

These are wonderful. First you toss them in a mix of balsamic vinegar and olive oil, then you grill them on both sides just until they soften and grill marks appear (at which point they are warm all the way through and just beginning to become jammy), then you remove from the grill and brush with pomegranate molasses. It's a match made in heaven. Serve while the figs are still warm, as a first course with goat cheese, or as a dessert with ricotta or yogurt.

Provided by Martha Rose Shulman

Categories     dinner, quick, appetizer, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 6

12 large or 18 medium-size ripe but firm fresh figs (1 pound)
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon pomegranate molasses (available at Middle Eastern markets)
12 1/2-inch thick slices goat cheese from a log, about 6 ounces (see variations that follow)
Fresh mint leaves for garnish

Steps:

  • Prepare a hot or medium-hot grill or heat a grill pan to medium-hot. Cut figs in half.
  • In a large bowl, whisk together balsamic vinegar and olive oil. Add figs to the bowl and gently toss until they are thoroughly coated.
  • Place on grill or grill pan flat side down. Grill for 2 to 3 minutes (depending on the heat), until grill marks appear. Turn over using tongs or a spatula and grill for another 2 to 3 minutes on the other side.
  • Remove to a platter or sheet pan and brush each fig on the cut side with pomegranate molasses (you don't need much).
  • Arrange 2 slices of goat cheese and 2 to 3 whole figs (4 to 6 halves, to taste) on each of 6 serving plates, garnish with mint leaves, and serve.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 17 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 263 milligrams, Sugar 15 grams

SEARED DUCK BREAST WITH POMEGRANATE MOLASSES



Seared Duck Breast with Pomegranate Molasses image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 5

2 duck breasts, skin scored into a crosshatch pattern
Kosher salt
2 cups pomegranate molasses
1 bundle fresh thyme
1 cup pomegranate seeds

Steps:

  • Season the duck breasts generously with salt. Place both duck breasts in a saute pan large enough to accommodate without crowding. Bring the pan to a medium-low heat to render the fat from the duck. Periodically remove the fat as a lot of it begins accumulate in the saute pan. This is a low and slow process, about 20 to 25 minutes.
  • Once the fat has rendered and the duck skin is crispy and brown, once again remove the excess fat from the pan. Turn the heat up to medium-high and flip the duck to sear the bottom. Once the bottom is brown turn the duck so skin side is down. Add the pomegranate molasses and thyme to the pan. Cook until the molasses starts to get thick and syrupy. Turn the duck over for 2 to 3 minutes.
  • Remove the duck from the pan and let rest for 8 to 10 minutes. Remove the thyme bundle and add the pomegranate seeds. If the mixture is very thick add a few drops of water to loosen things up.
  • Once the duck has rested, slice it on the bias and serve drizzled with the reduced molasses and seeds.
  • Just Ducky!!

ARUGULA SALAD WITH POMEGRANATE MOLASSES



Arugula Salad with Pomegranate Molasses image

This salad is fresh, tangy, and easy to make. Add pomegranate seeds if you like.

Provided by Saba

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 8

⅓ cup freshly squeezed lemon juice
1 tablespoon pomegranate molasses
1 tablespoon white vinegar
1 teaspoon sumac powder
salt and ground black pepper to taste
1 cup halved cherry tomatoes
2 cups arugula leaves
¼ cup walnut halves

Steps:

  • Whisk lemon juice, pomegranate molasses, vinegar, sumac, salt, and black pepper together in a small bowl to make the dressing.
  • Mix cherry tomatoes, arugula leaves, and walnut halves together in a large bowl. Pour dressing into bowl and toss salad well to coat.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 10.2 g, Fat 10.2 g, Fiber 2.6 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 90.7 mg, Sugar 1.8 g

POMEGRANATE MOLASSES-GLAZED CARROTS



Pomegranate Molasses-Glazed Carrots image

Provided by Bon Appétit Test Kitchen

Categories     Side     Christmas     Thanksgiving     Vegetarian     Quick & Easy     Low Cal     High Fiber     Low Sodium     Carrot     Healthy     Low Cholesterol     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 5

2 pounds carrots (any color), halved lengthwise if large, cut crosswise into 2"-2 1/2" pieces
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon honey
1 tablespoon pomegranate molasses

Steps:

  • Arrange a rack in upper third of oven; preheat to 425°F. Combine carrots and oil in a medium heatproof bowl. Season with salt and pepper and toss to coat. Transfer to a rimmed baking sheet, spreading out in an even layer (set aside bowl).
  • Roast carrots, turning occasionally, until just tender, 12-15 minutes.
  • Meanwhile, whisk honey and pomegranate molasses to blend in reserved bowl.
  • Transfer carrots to bowl with honey mixture; toss to coat well and spread out on baking sheet, scraping out any remaining glaze from bowl.
  • Roast carrots until glaze is reduced and sticky and beginning to brown in spots (but not burned), 5-8 minutes longer.

HOMEMADE POMEGRANATE MOLASSES



Homemade Pomegranate Molasses image

Drizzle this syrup over ice cream, whisk it into a vinaigrette, or add it to meat stews in lieu of vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h15m

Yield Makes 1/2 cup

Number Of Ingredients 3

1 1/2 cups pomegranate juice
3 tablespoons sugar
1 tablespoon fresh lime juice

Steps:

  • Combine pomegranate juice and sugar in a small saucepan. Bring to a boil and cook, stirring, until sugar is dissolved. Reduce heat to medium; simmer until reduced to 1/2 cup, about 30 minutes. Let cool. Stir in lime juice.

HOMEMADE POMEGRANATE MOLASSES



Homemade Pomegranate Molasses image

This is a way to make pomegranate molasses if you do not have access to a middle eastern grocery store, but can get pomegranate juice.

Provided by quotPink Eyedquot J

Categories     Sauces

Time 46m

Yield 1 cup

Number Of Ingredients 3

3 cups pomegranate juice (if there is added sugar in your juice, reduce the sugar called for in this recipe)
1/2 cup lemon juice
1/2 cup sugar

Steps:

  • Combine all ingredients.
  • Simmer and reduce until there is only 1 cup of liquid remaining.
  • Chill.

Nutrition Facts : Calories 817.2, Fat 2.5, SaturatedFat 0.6, Sodium 69.5, Carbohydrate 206.5, Fiber 1.1, Sugar 197.4, Protein 1.6

EGGPLANT (AUBERGINE) WITH POMEGRANATE MOLASSES



Eggplant (Aubergine) With Pomegranate Molasses image

Make and share this Eggplant (Aubergine) With Pomegranate Molasses recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 39m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs Japanese eggplants
olive oil
2 tablespoons pomegranate molasses
1 tablespoon fresh lemon juice
1 garlic clove, crushed to puree with
1/2 teaspoon salt
1/4 teaspoon sugar
1 1/2 tablespoons olive oil
1/2 teaspoon salt
2 -3 tablespoons of fresh mint, shredded
1 tablespoon flat leaf parsley, chopped
2 tablespoons pomegranate seeds (really pretty) (optional)

Steps:

  • Start the preparation the day before serving.
  • Preheat the oven to 425F degrees.
  • Lightly coat a baking sheet with olive oil.
  • Remove the stem end from each eggplant.
  • Slice the eggplants on the bias into 1/2-inch thick ovals.
  • Spread the slices on the baking sheet in a single layer and brush with olive oil.
  • Bake the eggplants 12 minutes on each side, or until golden brown.
  • Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish.
  • In a small bowl, combine the Pomegranate Molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well.
  • Drizzle the sauce over the eggplant.
  • Top with the mint, parsley and pomegranate seeds.
  • Cover with plastic wrap and let stand until ready to serve.
  • (Can be refrigerated overnight, but is best served at room temperature.).

BAKED BEANS WITH POMEGRANATE MOLASSES, WALNUTS AND CHARD



Baked Beans With Pomegranate Molasses, Walnuts and Chard image

This Iranian-inspired rendition of baked beans is sweetened with pomegranate molasses, which you can find in Middle Eastern markets.

Provided by Martha Rose Shulman

Categories     dinner, project, main course

Time 3h

Yield 8 servings

Number Of Ingredients 10

1 pound white beans, soaked for 4 hours or overnight in 2 quarts of water, and drained
1 bay leaf
6 cups water (more as needed)
4 tablespoons extra virgin olive oil
2 large onions, preferably sweet red onions, finely chopped
1/3 cup pomegranate molasses
1 28-ounce can chopped tomatoes, with juice
Salt and freshly ground black pepper to taste
1 bunch Swiss chard, stemmed, leaves washed and chopped
1/2 cup (2 ounces) finely chopped walnuts

Steps:

  • Combine the drained beans, bay leaf and water (enough to cover by an inch) in a large, ovenproof casserole or Dutch oven (earthenware is nice) and bring to a gentle boil. Reduce the heat, cover and simmer 45 minutes to an hour, until just tender. Check from time to time to make sure the beans are submerged and add water if necessary. Remove the bay leaf.
  • Meanwhile, preheat the oven to 325 degrees. Heat 3 tablespoons of the olive oil in a medium-size heavy skillet over medium heat and add the onions. Cook, stirring often, until tender and lightly caramelized, about 10 minutes. Turn down the heat to low, add a generous pinch of salt, cover and continue to simmer, stirring often, until the onions are dark brown and have melted down to half their original volume, another 15 to 20 minutes. Stir into the beans, along with the pomegranate molasses, tomatoes, and salt and pepper to taste. Place in the oven and bake, covered, for 1 hour. The beans should be very tender. Check from time to time to make sure the beans are submerged; add water as necessary or just press down on the beans to cover them with liquid. (They shouldn't be swimming, though.)
  • Uncover the beans, taste and adjust salt, and stir in the Swiss chard. Sprinkle the walnuts over the top and drizzle on the final tablespoon of oil. Return to the oven and bake, uncovered, for 15 minutes more. Remove from the oven, taste and adjust seasonings. Serve hot or warm.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 10 grams, Carbohydrate 56 grams, Fat 12 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 1067 milligrams, Sugar 17 grams

HOMEMADE POMEGRANATE MOLASSES



Homemade Pomegranate Molasses image

Provided by Food Network

Yield 1 pint pomegranate molasses.

Number Of Ingredients 3

2 dozen pomegranates (they should be large, red and a little soft on the blossom end when pressed with the thumb) or 6 cups pomegranate juice
1 cup sugar
1 cup lemon juice

Steps:

  • Wash the pomegranates. Roll them around until they soften, then break up the pomegranates under water to keep juice from spurting. Give a good bang with the back of the knife to loosen the seeds of each section.
  • To squeeze out the juice: Wrap a handful of seeds in cheesecloth, then use your hands to squeeze into a bowl to obtain the rich, shiny liquid. Repeat wit the remaining seeds. (Do not use a juicer. Pomegranate juice stains are difficult to remove, and the bitter, tannic white part of the fruit gets mixed in and mars the flavor).
  • Place pomegranate juice, sugar and lemon juice in an enameled saucepan and slowly reduce by boiling to 2 cups. Cool, bottle, and keep refrigerated.

ORANGES WITH POMEGRANATE MOLASSES AND HONEY



Oranges with Pomegranate Molasses and Honey image

Provided by Jayne Cohen

Categories     Dessert     Hanukkah     Low Fat     Vegetarian     Low Cal     High Fiber     Orange     Low Cholesterol     Honey     Molasses     Bon Appétit     Fat Free     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 6

8 large navel oranges (preferably Cara Cara), all peel and white pith cut away, oranges sliced into thin rounds
1/4 cup floral honey (such as tupelo or orange blossom)
3 tablespoons pomegranate molasses*
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
8 large Medjool dates, pitted, chopped

Steps:

  • Arrange orange slices, overlapping slightly, on large rimmed platter. Whisk honey, pomegranate molasses, ground cinnamon, and sea salt in small bowl to blend; drizzle evenly over oranges. Sprinkle oranges evenly with chopped dates. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets and from adrianascaravan.com.

POMEGRANATE MOLASSES(HOMEMADE)



Pomegranate Molasses(Homemade) image

Homemade Pomegranate Molasses is a versatile little gem to have on hand in your fridge and makes a great gift. If you can't find fresh pomegranates, you can use pure pomegranate juice. Have you ever made your own fresh pomegranate juice? It is super simple. You basically just put the seeds in your food processor and then press the pulp through a fine sieve. The seeds can be easily removed from the fruit in a bowl of water. The seeds will sink to the bottom and all of the white bits will float to the top, making it easy for you to scoop out. The water also helps prevent your hands and counters from being stained by the beautiful ruby red colour of the pomegranate fruit. Once you have pomegranate juice, combine it with pure maple syrup and orange juice in a sauce pan. Simmer until it is reduced to about 3 cups. From

Provided by Sharon123

Categories     Low Protein

Time 2h15m

Yield 3 cups

Number Of Ingredients 3

6 cups pomegranate juice
1 1/4 cups pure maple syrup (or honey)
3 tablespoons fresh orange juice

Steps:

  • Place all ingredients into a medium saucepan.
  • Simmer on medium low heat for approximately 2 hours until reduced to 3 cups.
  • Once it has cooled slightly, you can pour it into a decorative bottle or jar; it stores in the fridge for up to 6 months. You can package some up with a little decorative holly, ribbon and gift tag.

DUKKAH-CRUSTED LAMB CHOPS WITH POMEGRANATE MOLASSES



Dukkah-Crusted Lamb Chops with Pomegranate Molasses image

Provided by Meredith Deeds

Categories     Sauté     Quick & Easy     Lamb Chop     Pistachio     Spice     Winter     Pomegranate     Molasses     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

1/2 cup unsalted natural pistachios, shelled
2 1/2 tablespoons toasted sesame seeds
1 tablespoon ground coriander
2 1/4 teaspoons ground cumin
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon pomegranate molasses*
1 tablespoon honey
16 small lamb rib chops, well trimmed
1 tablespoon vegetable oil

Steps:

  • Place first 6 ingredients in food processor. Using on/off turns, blend until mixture resembles breadcrumbs. Transfer dukkah to shallow bowl; set aside. DO AHEAD: Dukkah can be prepared 1 day ahead. Cover tightly and let stand at room temperature.
  • Whisk pomegranate molasses and honey in small bowl; set aside.
  • Season lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add half of lamb chops to pan. Cook to desired doneness, about 2 minutes per side for medium-rare. Transfer lamb chops to plate; tent with foil to keep warm. Repeat with remaining chops. Holding each chop by bone end, dip both sides of meat in dukkah to coat and transfer to platter. Drizzle honey mixture over chops and serve.
  • * A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets and from adrianascaravan.com.

SEARED DUCK WITH POMEGRANATE MOLASSES AND ISRAELI COUSCOUS



Seared Duck with Pomegranate Molasses and Israeli Couscous image

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 16

2 duck breasts, skin scored and patted dry
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1/2 cup pomegranate molasses
3 cups chicken stock
1 tablespoon saffron
1/4 pound haricots verts, trimmed
1 cup Israeli couscous
1/2 onion, small dice
1 clove garlic, chopped
Pinch crushed red pepper
1 medium zucchini, small dice
2 scallions, sliced on a bias, whites and greens separated
1/4 cup slivered almonds, lightly toasted
5 dried apricots, small dice
1/4 cup pomegranate seeds

Steps:

  • Sprinkle both sides of the duck breasts with salt and pepper. Add the olive oil to a large saute pan and place the duck in the pan skin-side down. Place the pan over medium-low heat and cook the duck breasts low and slow to allow the fat to render, spooning out and reserving the fat as it renders, until the skin gets nice and crispy, 8 to 9 minutes. Turn the duck over and cook until well-seared on the flesh side, 2 to 3 minutes. Remove the duck from the pan, cover with foil and let rest for about 10 minutes.
  • Pour off and reserve any remaining duck fat, then add the pomegranate molasses to the pan and cook over low heat until reduced by half, about 5 minutes. Set aside.
  • Meanwhile, bring the chicken stock and saffron to a boil in a small saucepan over medium-high heat. Turn off the heat and set aside to steep.
  • Bring a medium pot of salted water to boil and prepare a bowl of ice water. Cook the haricots verts until crisp-tender, about 2 minutes, then shock in the ice water. Cut in half on a bias and set aside.
  • In the same pot, boil the couscous until partially cooked but still with a little bite to it, approximately 8 minutes. Strain and lay the couscous on a sheet pan to cool. Set aside.
  • Sweat the onion and garlic in a couple tablespoons of duck fat in a large saute pan over medium heat, along with the crushed red pepper and a pinch of salt, about 3 minutes. Add the zucchini and scallion whites and saute for about 2 more minutes. Add about 1 cup saffron stock and the couscous and bring to a simmer; cook until the couscous is cooked through, adding more saffron stock as needed, about 5 minutes more. Take the pan off the heat and stir in the almonds, apricots and haricots verts.
  • Brush the pomegranate molasses on the duck breasts. Cut the breasts on a bias and plate with the couscous, topped with scallion greens and pomegranate seeds. Drizzle a bit of the pomegranate molasses over the duck and couscous.

FROZEN STRAWBERRY-COCONUT SMOOTHIE WITH POMEGRANATE MOLASSES



Frozen Strawberry-Coconut Smoothie With Pomegranate Molasses image

Fruity pomegranate molasses is the perfect sweetener for this thick strawberry smoothie. This summer I bought a flat of strawberries, and soon afterward realized that they were going to go off before I had a chance to use them. So I hulled them and froze them in small freezer bags (a heaping cup, or 6 ounces, per bag), and now I'm using them for smoothies. When I was working on this smoothie I felt that it needed something to sweeten it, but what? I looked in my cupboard and saw a bottle of pomegranate molasses, and voilà! Now I know that pomegranate molasses, with its fruity, tangy yet sweet flavor, is perfect for red fruit smoothies of all kinds. This one is enriched with cashews, soaked in water for a few hours or overnight, chia seeds (also soaked), and oatmeal.

Provided by Martha Rose Shulman

Categories     breakfast, snack

Yield 1 generous serving

Number Of Ingredients 8

2 tablespoons rolled oats
2 to 3 tablespoons hot or boiling water (enough to just cover the oats)
1 heaping cup frozen strawberries (about 6 ounces)
1 tablespoon soaked chia seeds (1 teaspoon unsoaked)
6 cashews, soaked overnight or for several hours in water to cover (about 1/2 ounce) and drained
1/3 cup light coconut milk
2/3 cup fresh or commercial orange juice
1 1/2 teaspoons pomegranate molasses

Steps:

  • Combine the rolled oats and hot or boiling water in a small bowl or ramekin and leave until the oatmeal is soft, about 15 minutes (alternatively, soak in cold water overnight).
  • Place all of the ingredients (including the soaked oatmeal) in a blender and blend at high speed for 1 minute. Serve at once.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 9 grams, Carbohydrate 59 grams, Fat 18 grams, Fiber 10 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 31 milligrams, Sugar 32 grams, TransFat 0 grams

GRILLED CHICKEN LEGS WITH POMEGRANATE MOLASSES



Grilled Chicken Legs With Pomegranate Molasses image

Make and share this Grilled Chicken Legs With Pomegranate Molasses recipe from Food.com.

Provided by evelynathens

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 chicken legs, thighs separated from drumstick
1/2 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons honey
2 tablespoons paprika
1/2 cup pomegranate molasses

Steps:

  • Preheat grill.
  • In a shallow dish, mix chicken with l/2 cup virgin olive oil, honey, vinegar and paprika, and allow to marinate overnight in refrigerator or 3 hours at room temperature.
  • Sprinkle chicken with salt and pepper and place on grill.
  • Grill 12-13 minutes per side, or until juices run clear when pierced with a fork or knife.
  • Remove cooked chicken from grill and drizzle with pomegranate molasses.
  • Serve immediately.

Tips:

  • Choose ripe pomegranates with deep red skin and no blemishes.
  • Use a sharp knife to score the pomegranates and carefully remove the arils.
  • Simmer the pomegranate arils with sugar and lemon juice until the mixture has thickened and reduced by about half.
  • Strain the pomegranate molasses through a fine-mesh sieve to remove any remaining solids.
  • Store the pomegranate molasses in a sterilized glass jar in a cool, dark place for up to 6 months.

Conclusion:

Pomegranate molasses is a versatile ingredient that can be used in a variety of dishes, from savory to sweet. It adds a unique sweet-tart flavor and a beautiful deep red color to any dish. Whether you're using it as a marinade, glaze, dressing, or dipping sauce, pomegranate molasses is sure to add a touch of elegance and sophistication to your next meal.

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