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.
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.
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.
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.
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.
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.
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).
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.
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.
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.
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.
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.
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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