Pomegranate molasses is actually a concentrated form of pomegranate syrup, not really molasses. It is made by boiling down the juice of a tart variety of pomegranate to form a thick, dark red liquid. It is used in Iranian cuisine Khoresh Fesenjān, Turkish pilaf and shepherd’s salad. It is called dibs rumman in Arabic, nar ekşisi in Turkish, narşərab in Azerbaijani language. Read more…
Use this tangy syrup in salad dressings, tagines, drinks or drizzled over desserts.
Process pomegranate arils in a food processor until crushed. Strain through a fine sieve into a jug, pressing with back of a spoon to release the juice (you will need 1 cup)
Combine the juice with 1/4 cup caster sugar and 1 tbs lemon juice in a medium saucepan. Stir over low heat until sugar dissolves. Increase heat to medium.
Bring to a simmer. Cook for 20 minutes or until mixture is syrupy and has reduced to 1/4 cup. Set aside to cool. Pour into an airtight jar. Store in the fridge.
Heat a chargrill pan on high. Cut 180g haloumi into 1cm thick slices. Brush with 2tsp olive oil. Cook for 1 minute each side or until golden brown. Transfer to a serving platter. Drizzle with 2 tsp pomegranate molasses. Sprinkle with 2 tbs coarsely chopped walnuts and 1/2 cup pomegranate arils. Sprinkle with mint leaves.
Taste Magazine – April 2014 , Page 122