About Pomegranate Molasses
Pomegranate molasses (rob-e anar) is made by slowly reducing pomegranate juice until thick and syrupy. The result is an intensely flavored condiment that's both sweet and sour — essential to Persian cooking.
Characteristics
- •Texture: Thick, syrupy
- •Color: Deep burgundy to almost black
- •Taste: Complex sweet-tart balance
The Fesenjān Connection
Fesenjān, the famous walnut and pomegranate stew, relies on pomegranate molasses for its distinctive character. The molasses provides both color and the crucial balance between sweet and sour.
Culinary Uses
In Stews
- •Fesenjān (essential)
- •Added to khoresh for brightness
Marinades
Perfect for:
- •Lamb and beef
- •Chicken
- •Grilled vegetables
Salads
- •Drizzle on salad shirazi
- •Mix into vinaigrettes
- •Dress grain salads
As Condiment
- •Drizzle on hummus
- •Glaze for roasted vegetables
- •Finishing sauce for rice
Buying Tips
Look for:
- •Pure: Only pomegranate juice, no added sugar
- •Thick: Should coat a spoon
- •Balance: Not too sweet, not too sour
Making Your Own
- •Start with 4 cups pure pomegranate juice
- •Add 1/2 cup sugar, 2 tablespoons lemon juice
- •Simmer uncovered until reduced to 1 cup
- •Should coat the back of a spoon
Storage
Refrigerate after opening. Keeps for 6+ months. If it crystallizes, warm gently to re-liquify.