A reduction made from pomegranate juice, molasses is a versatile ingredient that brings a tangy flavour to your cooking from salads to seafood...
Grab a whole pomegranate and a bottle of its molasses for this one. The quail is glazed using molasses, giving it a sticky coating that's quite addictive. The seeds from the pomegranate make their way into the salad and add that distinct vibrant purple colour.
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Grilled eggplant wrapped around a walnut, pomegranate and herb stuffing will take centre stage at your next BBQ. Drizzle over a little pomegranate molasses before serving to give them a tangy kick, and glossy shine.
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Why should lettuce leaves get all the attention on the salad stage? Fill a large bowl with oregano leaves, toss in some tomato, molasses and sumac, drizzle with lemon and olive oil and you've got a salad that'll actually get eaten.
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Muhammara is a Turkish dip made from roasted capsicum, pomegranate molasses and walnuts, and makes a perfect bed for a serve of crunchy, fresh prawns.
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Notably more vibrant than other countries' versions of tabouleh, Turkey's offering calls for balsamic vinegar and pomegranate molasses to give it a sweet and sour complexion. Perfect served cold alongside your favourite grilled meats and veggies.
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Hit the butcher and get your meat marinating the night before you make this Persian spread. Pomegranate molasses is the sour element here, lending a depth and richness that you won't get from anything else.
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Beautifully tender meat wrapped around a fruity and tangy stuffing will have you reaching for more (and makes for a great leftover lunch the next day).
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Here's a wholesome, satisfying salad that is ideal for serving up at an outdoor BBQ or picnic. The gorgeous cranberries pack a burst of sweetness, while the molasses creates a zesty dressing.
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The avocado and yoghurt dressing is one you'll want to keep up your sleeve - it's creamy and tangy. Drizzle generously over the molasses-marinated prawns and watch the afternoon summer sun go down.
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The Middle Eastern version of a veggie pattie, kofte are a staple across the region. Fill a pita pocket with one and add your favourite veg, herbs and sauce.
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Duck Marylands that are marinated in duck fat, spices and pomegranate molasses are slow-baked for four hours to produce a beautifully tender meat that showcases the best of Turkish cooking.
Everyone loves hummus and this version is finished with parsley, pomegranate seeds and extra pomegranate molasses.
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It’s both a wow of a pudding and – given that all the elements can be made in advance and just put together at the last minute – is also a very relaxing one to make and serve to friends.
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Featuring orange-blossom water, rice vermicelli and pomegranate seeds, the contrasting textures and flavours make faloodeh a unique frozen treat. This refreshing, dairy-free dessert is finished off with pomegranate seeds and syrupy molasses.
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This is a wicked take on Eton mess, the well-known dessert of meringue, cream and berries. This version has tangy pomegranate-and-cranberry jelly stirred through – and it tastes so good!
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