08/27/2025
Pomegranate molasses…have you tried it? It’s a “secret” ingredient in our Braised Short Rib | white bean puree | couscous | caponata |molasses Demi ( pictured above).
Chef Jamie learned of this unique flavoring additive when he developed his Muhammara recipe.
This “syrup” is a deeply flavorful liquid made by reducing pomegranate juice, sometimes with a touch of sugar and lemon juice until it thickens into a glossy, tangy-sweet concentrate.
Flavor Profile
• Tangy & Tart: Its backbone is bright acidity from the fruit.
• Sweet: Naturally sweet, but not cloying.
• Savory Depth: Slightly earthy and almost smoky once reduced, giving it a “mature” fruit flavor.
Culinary Uses
• Middle Eastern & Mediterranean Cooking: A staple in Persian, Levantine, and Turkish kitchens.
• Dressings & Marinades: It cuts through richness—think lamb, duck, pork, or roasted vegetables.
• Sauces & Glazes: Mixed with olive oil or honey, it makes a glossy finish for grilled meats, eggplant, or carrots.
• Salads: Famous in fattoush salad dressing, where it brings both acidity and complexity.
• Cocktails & Drinks: Adds a ruby jewel tone and tart pop to spritzes, gin drinks, or even sparkling water.
Pairing Ideas
• With grilled meats: brush as a glaze near the end of cooking.
• With cheese boards: drizzle over labneh, chèvre, or feta.
• With seafood: pairs especially well with oily fish like mackerel or salmon.
• With wine: the tangy sweet profile plays beautifully with bright reds (Grenache, Pinot Noir) or off-dry whites (Riesling, Gewürztraminer).
Chef Jamie’s Tip…
A little goes a long way…think of it like balsamic reduction. Too much and it dominates, just enough and it lifts everything on the plate.
Entertain Deliciously!!
