Pomegranate molasses

Mélasse de grenade

What it is

Nothing is added: the juice is simmered down by about four fifths, which concentrates the sugar and the tannin with it, so a good bottle tastes more astringent than the fruit ever does. In Azerbaijan the same syrup is called narsharab, from the Persian for pomegranate wine, and is poured over sturgeon.

In the kitchen

Read the label before buying: anything listing sugar or glucose syrup will be sweet rather than sour and will need lemon to correct. Add it off the heat at the end, since boiling flattens the acidity and turns the syrup bitter and dark.

Goes with

Walnut Eggplant Lamb Bell pepper Tahini Mint

Same species

Anardana Pomegranate

Also used with

Amardine Dried aubergine Urfa biber

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