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Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

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  • Pomegranate Molasses

    I recently bought a bottle of pomegranate molasses for a Persian lamb recipe. The lamb was disappointing and I now find myself stuck with a bottle of molasses that I may never use again! Any suggestions for a tasty recipe to use this product in? Thanks, Shelly Connor

    From the nigella team:

    Pomegranate molasses are made by boiling down pomengranate juice to a thick syrup. They have a sweet-sour taste and are used mostly in Middle Eastern recipes. Fortunately they have a fairly long shelf life as long as they are stored in a cool, dark place. One of the easiest ways to use ponegranate molasses is to add them to salad dressings. Use roughly 4 tablespoons of olive oil to 1 tablespoon of molasses and add a squeeze of lemon juice if you want a little more acidity. The dressing is particulaly good for salads containing a little fruit, such as apple, pear or figs, and nuts, such as hzelnuts or pecans. The dressing could also be stirred through tabbouleh or couscous.

    The molasses make a good glaze for poultry. Brush them over a roasting chicken for the final 10 minutes of cooking or pan fry duck breasts then deglaze the pan with a little stock and a splash of the molasses. You could also add some molasses to a syrup to poach dark fruits or add some to the cooking syrup in Nigella's Red-Roast Quinces in Feast (p366).

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