Pomegranate Molasses

A tangy, syrupy reduction that adds sweet-sour depth to Levantine cooking.

Also known as: pomegranate syrup, dibs rumman, rob-e anar

Overview

Pomegranate molasses is pomegranate juice slowly simmered down to a thick, glossy syrup with a striking balance of tart and sweet. Deep burgundy and intensely flavored, it is a defining ingredient of Levantine, Persian, and Turkish cooking.

A drizzle brightens dips, salads, and grilled meats, while a spoonful adds depth to stews such as Persian fesenjan and to dressings and glazes. Its concentrated sweet-sour character does the work of both a sweetener and an acid at once.

Culinary Uses

Whisked into dressings and drizzled over salads such as fattoush.
Brushed onto grilled meats and roasted vegetables as a glaze.
Stirred into stews like fesenjan for sweet-sour depth.
Spooned over hummus, yogurt, and dips as a finishing accent.

Flavor Profile

Intensely tart with a rich, fruity sweetness and gentle astringency.
Thick and syrupy, coating like honey but far more sour.
Concentrated, so it is used by the spoonful rather than poured freely.

Storage

Store in a cool, dark cupboard before opening.
Refrigerate after opening, where it keeps for many months.
It thickens when cold; let it warm slightly to pour.

Preparation

Shake or stir before using, as it can settle.
Balance its sourness with a little honey or oil in dressings.
Add toward the end of cooking to preserve its bright tang.

Nutrition

Pomegranate molasses is used in small amounts and adds modest calories from natural sugars.

It contributes fruit-derived antioxidants and a bright flavor for little sodium.

Antioxidants

Concentrated polyphenols from pomegranate juice.

Potassium

Present in modest amounts.

Organic acids

Citric and malic acids give the tart edge.

Dietary Considerations

Naturally vegan, vegetarian, gluten-free, and dairy-free.
Check commercial brands for added sugar; low in sodium.

Nutrition information is educational and approximate; it varies by variety, portion, and preparation, and is not a substitute for professional dietary advice.

Common Pairings

Walnuts and chicken in fesenjanCucumber, tomato, and herbs in fattoushGrilled lamb and eggplantHoney, lemon, and olive oil in dressings

Recipes with Pomegranate Molasses

No dairy

No tree-nuts

Israeli 0

Malabi

A silky Middle Eastern milk pudding popular across Israel, set with cornstarch and perfumed with rose water, then finished with a jewel-red syrup, crushed pistachios, and coconut.

25minEasy4 servings

Persian Fesenjan (Walnut & Pomegranate Chicken)

No Tree Nuts

Persian 0

Persian Fesenjan (Walnut & Pomegranate Chicken)

A jewel of the Persian table: chicken gently braised in a velvety sauce of ground toasted walnuts and tart-sweet pomegranate molasses until deep mahogany and luxuriously rich. Served with saffron rice for a special-occasion meal.

90minMedium4 servings