What pomegranate molasses means
Pomegranate molasses is a thick, dark red-brown syrup made by boiling down pomegranate juice until it is reduced and concentrated. Some versions are made only from juice, while others add a little sugar and lemon juice. Despite the name, it is not related to sugar cane molasses. It has an intensely sour, tangy and fruity flavour, balanced by a deep sweetness and a slight bitterness, so it is used more like vinegar or tamarind than like a sweet syrup.
It is an essential ingredient in Middle Eastern cooking, especially in Lebanon, Syria, Turkey and Iran. It is used in salad dressings, such as for fattoush, and in dips, most famously muhammara, a red pepper and walnut dip. It is brushed onto lamb, chicken and roasted vegetables as a glaze, added to marinades, stirred into stews, such as the Persian chicken and walnut stew fesenjan, and drizzled over grilled aubergine, salads, yoghurt and grains. A small amount adds a bright, sour, fruity depth to many dishes.
It is widely available in Middle Eastern shops and supermarkets, often near the vinegars, and keeps well once opened. Because it is concentrated and quite sour, recipes usually call for small amounts. It should not be confused with grenadine, a sweet drink syrup. You will see pomegranate molasses in Middle Eastern recipes.