I discovered pomegranate molasses by accident. I had treated myself to a rare jaunt up to London for a tour of the Wallace Collection and lunch at the Lebanese cafe Comptoir Libanais where I had my first taste of Baba Ghanoush. On their deli shelves were Middle Eastern brands of orange blossom water, rose water and pomegranate molasses. They clinked merrily in my bag on the way home and soon got used up.
I’m not ashamed to be addicted. I confess to feeling a flutter of panic when the bottles are down to their last quarter. Recently I had a go at making my own pomegranate molasses, following an online recipe of pure pomegranate juice with a little sugar and lemon juice. The sugar made it too jammy for my taste. Thanks to a friend I’ve got a couple of bought bottles to tide me over and afterwards I’ll try simmering down just the juice to see if that gives a more authentic flavour.
As for why it’s become so necessary, I’ve found that pomegranate molasses adds a pleasing, rounded sharpness to salad dressings, less abrasive than balsamic vinegar. It’s traditionally used to jazz up Baba Ghanoush and as a marinade for meat and is great with veggie sausages and tofu.
Baba Ghanoush – recipes vary, this is my favourite so far
- 2 aubergines, blackened under the grill or over flames (takes a while) – flesh removed and excess liquid squeezed out.
- 2 cloves garlic, crushed
- 1-2 tablespoons tahini
- 1-2 tablespoons lemon juice
- olive oil
- salt to taste
- ground cumin
- pomegranate seeds and chopped pistachios or chopped fresh mint to decorate
Blitz in a blender or mash together with a fork, taste and adjust seasonings. Serve with pitta bread.
Pomegranate molasses dressing for quinoa & vegetable summer salad.
- 1 clove garlic, crushed
- 1 stick lemongrass, finely chopped
- 1 tablespoon pomegranate molasses
- 2-3 tablespoons olive oil
- juice and zest of a lime
- salt and pepper
- a little honey or agave syrup if sweetness is needed
Whisk together, taste and make any adjustments.
Cook quinoa and while still warm, mix in ½ of the dressing. Chop fresh beetroot, carrot, courgette, curly kale, spinach or watercress, peas, fresh herbs, and add to the warm quinoa. Roasted squash (especially with cumin & cinnamon) is a nice addition. Sprinkle over some seeds – pumpkin and sunflower work well. Pour over the rest of the dressing, stir and serve.