The market · Seasonings and ferments · The Middle East
Pomegranate molasses
Pomegranate juice boiled down to a thick, dark, sweet-sour syrup.
tart · fruity · sweet
What to do with it
Classics built on it
If you can't find it
Middle Eastern grocers.
1Balsamic vinegar
Reduced with a little honey and lemon
You lose the tart, fruity sharpness.
Knowing it
- Where to buy
- Middle Eastern grocers. Look for pomegranate alone on the label; some add sugar.
- Worth knowing
- In muhammara, fattoush dressing and Persian fesenjan.
Kitchens that keep it in
Lebanon, Syria, Palestine and JordanLevantineThe cooking of the eastern Mediterranean: olive oil, lemon, tahini and herbs, eaten as a spread of small dishes to share.11 classicsIran — the high plateau between the Caspian Sea and the Persian GulfPersianSaffron rice with a golden crust, slow stews made sour with dried lime and pomegranate, and a heap of fresh herbs on every table — sweet, sharp and fragrant at once.10 classicsTurkey — Anatolia and Thrace, between the Black Sea and the MediterraneanTurkishKebabs off the charcoal, yoghurt with nearly everything, vegetables slow-cooked in olive oil and pastry rolled thin as paper — the cooking of Anatolia and the Ottoman table.10 classics More seasonings and ferments