Pomegranate molasses – or pomegranate syrup – has a fruity sweetness that’s countered by a lovely, sharp tart flavour. Most often found in Middle Eastern recipes, and often referred to as dibs rumman, pomegranate molasses is a favourite ingredient in Ottolenghi’s cookbooks – and is included in our Cookbook Set: Jerusalem.
What is pomegranate molasses?
Pomegranate molasses is a treacly-rich fruit syrup made from boiled, reduced pomegranate juice. It is used in savoury and sweet dishes alike. It has the sweet-sourness of tamarind, rather than the pure fruit-richness of sultanas and prunes. Pomegranate molasses is called dibs rumman in Arabic.
How do I cook with pomegranate molasses?
Pomegranate molasses is delicious in everything from salad dressings and the roasted aubergine dip baba ganoush, to fesenjan stew, a braised Iranian chicken and walnut dish. The sharpness beautifully complements the oil in salad dressings, and is a good substitute for vinegar or lemon juice – try using alongside hazelnut oil for a rich and rounded dressing. Even try drizzling a little on top of hummus, or – in sweet dishes – over ice cream and meringues. Read more about pomegranate molasses with cooking ideas here.
How do I choose which pomegranate molasses to buy?
This pomegranate molasses is the Lebanese Cortas brand, which is a great value all-rounder, and perhaps the most commonly seen in the Middle Eastern pantry or supermarket. Two other brands are also available:
- Durra Pomegranate Molasses which comes in a smaller handy squeezy bottle, and
- Mymoune Pure Pomegranate Molasses, a premium artisan Lebanese brand of pomegranate syrup, made only from concentrated pomegranate juice with no added sugar
Ingredients: Concentrated pomegranate juice, sugar