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In Our Pantry: Pomegranate Molasses

Photography by: YASU+JUNKO

This syrupy condiment, integral to many Middle Eastern dishes, has a tang that is highly versatile. We find it gives an intriguing flavor boost to salads, seltzer, braises -- even ice cream or a peanut butter sandwich.

What is pomegranate molasses?
This isn't true molasses (what's left over after sugar is processed), but a thick syrup made from boiling down the juice of a sour variety of pomegranate. The fruit, which originated in Central Asia and Persia, can contain up to 1,300 edible seeds embedded in antioxidant-rich pulp.


Stir it into soups, stews, and braises, especially beef and lamb (the tangy molasses balances the meats' richness); into onions after you caramelize them for depth of flavor; and into a fruit smoothie to rev up the sweet-tart effect.


Whisk it into a vinaigrette or marinade in place of balsamic vinegar, or into a quick pan sauce or glaze for lamb chops or roast chicken.


Drizzle it over plain yogurt and granola, roasted eggplant with tahini, cheesecake, vanilla or chocolate ice cream, and bread with peanut butter for an unexpected twist on PB&J.


We like Mymoune Pomegranate Molasses for its pure flavor; it has no additives.


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