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
Pomegranate molasses are made by boiling down pomegranate 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 pomegranate 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 hazelnuts 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).