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Pomegranate molasses

Sauces, pastes & condiments · Condiments

Pomegranate molasses

Thick, tart-sweet syrup of reduced pomegranate juice, used in Middle Eastern dressings, marinades and dips.

Also called: nar ekşisi, dibs rumman, pomegranate syrup

7 recipes with it

Photo: El Mono Español, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Pomegranate juice boiled down to a dark, glossy syrup. Despite the name it is not sugar-cane molasses; good versions are mostly sour, with some sweetness (some brands add sugar). Turkish nar ekşisi and Arabic dibs rumman are the same idea.

How it’s used

  • Muhammara (walnut and red pepper dip)
  • Fattoush and other salad dressings
  • Glazes and marinades for lamb and chicken
  • Persian fesenjan (with walnuts)
  • Drizzling over roasted vegetables and grilled halloumi

Characteristics

Taste
Tangy, fruity and gently sweet, slightly astringent.
Texture
Thick and syrupy.
Appearance
Very dark red-brown, almost black.
When cooked
Caramelises quickly under the grill; dissolves easily into dressings.
Sold as
liquid
Cooking uses
Mainly a seasoning, Usually eaten raw, Commonly cooked

Storage

Pantry-stable. Keep in a cool cupboard; refrigerate after opening if your kitchen is warm. It may crystallise; warm gently to loosen.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
290 kcal
Protein
0 g
Carbohydrate
74.73 g
Fat
0.1 g
Fibre
0 g
Sugars
74.72 g

USDA FoodData Central: Molasses (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with pomegranate molasses

More condiments