Pomegranate Molasses: What It Is, 10 Ways to Use It and Substitutes

Pomegranate molasses is pomegranate juice boiled down to a thick, dark, sweet-sour syrup, known as nar ekşisi in Turkish and dibs rumman in Arabic. A spoonful brings fruity tang to fattoush dressing, muhammara, glazes for chicken and lamb, and stews. This guide compares our two Sera bottles and gives 10 ways to use it, plus substitutes and a homemade version.

What is pomegranate molasses?

At its simplest, it is reduced pomegranate juice: cookbook author Anas Atassi describes cooking the juice down to “a dark, thick and sour syrup”, and the Moro cookbook compares its colour and consistency to black treacle. Food historian Nawal Nasrallah cites a recipe for boiling the juice to a syrup in al-Warraq’s tenth-century Baghdadi cookbook. Expect a tart, fruity flavour with some sweetness, which varies from bottle to bottle.

Traditional versions contain only pomegranate, but many bottles also contain added sugar or glucose, citric acid or other additives, so read the ingredients list if you want one made only from pomegranate.

Pomegranate molasses vs pomegranate salad sauce: our Sera bottles

Our pantry range has two 500ml bottles from Sera, the Istanbul food brand, both products of Turkey made with pomegranate concentrate. Sera Pomegranate Molasses is a thick, dark pomegranate sauce; Sera Pomegranate Salad Molasses is a ready-to-use salad sauce that our product page describes as sweeter and milder than concentrated pomegranate molasses.

Check the label for full ingredients and allergens. We deliver to UK addresses only, free on orders over £45; see our delivery information.

How to use pomegranate molasses: 10 ideas

Brands vary, so taste as you go and adjust with lemon juice, honey or salt.

Pomegranate molasses dressing for fattoush

For a fattoush of crisp flatbread, salad and herbs for four:

1. Whisk 2 tbsp pomegranate molasses, 4 tbsp Al Quds Palestinian Extra Virgin Olive Oil, 1 tbsp lemon juice, 1 small crushed garlic clove, ½ tsp dried mint and a pinch of salt.
2. Toss with a chopped cos lettuce, 3 tomatoes, 1 cucumber, 6 radishes, 4 spring onions, and a handful each of parsley and mint.
3. Add 2 torn, toasted pitta breads just before serving, then sprinkle with 1–2 tsp Greenfields Sumac (see our sumac guide).

Kısır (Turkish bulgur salad)

This tabbouleh-like Turkish salad serves four to six:

1. Rinse 200g Sara Medium Bulgur Wheat, simmer it, covered, in 500ml water for about 15 minutes until absorbed, then rest for 5 minutes.
2. While it is warm, stir in 1 tbsp tomato purée or Turkish pepper paste, 2 tbsp pomegranate molasses, 3 tbsp olive oil and the juice of 1 lemon. Leave to cool.
3. Add 4 spring onions, 2 tomatoes and a large bunch of parsley, all chopped, with 1 tsp dried mint, ½–1 tsp chilli flakes and salt. Rest for 30 minutes and serve with lettuce leaves.

Muhammara (red pepper and walnut dip)

This Levantine dip serves six:

1. Blitz 250g drained roasted red peppers from a jar, 100g toasted walnuts, 30g dried breadcrumbs, 2 tbsp pomegranate molasses, 1 tbsp lemon juice, 3 tbsp olive oil, 1 small garlic clove, ½ tsp ground cumin, ½ tsp salt and 1 tsp mild, fruity Greenfields Aleppo Chilli Flakes to a thick, slightly coarse paste.
2. Loosen with a splash of water if needed, drizzle with olive oil and a little more molasses, and serve with warm flatbread.

Pomegranate molasses chicken

Sticky chicken thighs for four:

1. Mix 4 tbsp pomegranate molasses, 2 tbsp olive oil, 2 crushed garlic cloves, 1 tsp ground cumin, ½ tsp Aleppo chilli flakes and ½ tsp salt.
2. Don’t wash raw chicken: the Food Standards Agency says washing raw chicken can spread campylobacter by splashing it onto hands, work surfaces, clothing and cooking equipment. Coat 8 bone-in chicken thighs (about 1kg) in half the mixture and keep the rest for glazing. Marinate for 30 minutes, or overnight, in a secure, leak-proof container at the bottom of the fridge, and cook the chicken by its use-by date.
3. Roast at 200°C (180°C fan) for 35–45 minutes, brushing on the remaining glaze for the last 10 minutes so the sugars don’t burn.
4. Check it is cooked, as the FSA advises: the meat should be steaming hot all the way through, none of it should be pink when you cut into the thickest part, and any juices should run clear.

More ways to use pomegranate molasses

• Lamb: brush a fresh batch of the chicken glaze over lamb chops for their last few minutes of grilling. The FSA says whole cuts of meat (except poultry and pork) can be served pink in the middle according to taste once the outside is seared, but meat that has been minced, as in kofta, should be cooked thoroughly.
• Roasted vegetables: roast 1kg squash, carrot or cauliflower chunks with 3 tbsp olive oil and salt at 200°C (180°C fan) for 30–40 minutes, adding 1–2 tbsp molasses for the last 5 minutes. Finish with herbs, feta or za’atar.
• Stews and sauces: stir 1–2 tbsp into a stew, lentil soup or tomato sauce for four near the end of cooking.
• Grain salads: whisk 1 tbsp with 3 tbsp olive oil and a squeeze of lemon to dress warm freekeh with herbs and nuts; see how to cook freekeh.
• Spritzer: for a long, tangy summer drink, stir 2 tsp with 1 tsp honey and a splash of warm water, then add ice, lime and 200ml sparkling water.
• Desserts: drizzle ½–1 tsp over vanilla ice cream, Greek yoghurt with pistachios, or roasted figs.

Allergens: pitta, bulgur and freekeh contain wheat (gluten); muhammara contains walnuts and, with breadcrumbs, wheat; pistachios are nuts; za’atar usually contains sesame, and some blends contain wheat; feta, yoghurt and ice cream contain milk. Check labels when cooking for anyone with an allergy.

Pomegranate molasses substitutes

No swap is exact, but chef Peter Gordon rates honey, lemon and balsamic as the nearest replacement.

How to make pomegranate molasses at home

One litre of 100% pomegranate juice (not a juice drink) makes about 150–200ml.

1. Pour the juice into a wide, heavy-based pan with 1 tbsp lemon juice for extra tang, and 1–2 tbsp sugar if you like it sweeter.
2. Bring to the boil, then simmer steadily for 60–80 minutes, stirring more often near the end, as it catches once thick.
3. It is ready when a few drops on a cold plate run slowly. It thickens as it cools, so stop before it looks like treacle.
4. Cool, pour into a sterilised jar and keep it in the fridge.

It will be thinner than many bought bottles, which food writer Cenk Sönmezsoy notes are darker and thicker, and tarter than sweetened ones unless you add sugar.

How to store pomegranate molasses

Store it as the label says. The Food Standards Agency’s general advice is to follow the storage instructions on packaging, and it notes that some foods might need to be kept in the fridge once opened. For our Sera bottles, check the label too. Chilled molasses thickens and pours more slowly. Always use a clean, dry spoon, and keep homemade molasses in a sterilised jar in the fridge.

Frequently asked questions

What is pomegranate molasses used for?

Pomegranate molasses adds fruity, sweet-sour tang to salad dressings such as fattoush and kısır, dips such as muhammara and hummus, marinades and glazes for chicken, lamb and fish, roasted vegetables, stews and sauces. Diluted with sparkling water it makes a drink, and a few drops suit ice cream and yoghurt.

What can I use instead of pomegranate molasses?

For each tablespoon, mix 1 tablespoon of balsamic vinegar with 1 teaspoon of honey and ½ teaspoon of lemon juice. Balsamic glaze works for drizzling, and tamarind paste loosened with a little honey and water suits stews and glazes, though it is sourer. For real pomegranate flavour, boil pure pomegranate juice down until it is syrupy.

Is pomegranate molasses the same as grenadine?

No. Grenadine is a sweet syrup for colouring and flavouring cocktails. Britannica notes that pomegranate juice is its source, but food science writer Harold McGee says most commercial grenadines today are synthetic. Pomegranate molasses is boiled-down pomegranate juice, thick and sour-sweet. Grenadine is much sweeter, so it is no substitute in savoury cooking.

Does pomegranate molasses need to be refrigerated?

Check the bottle. The Food Standards Agency’s general advice is to follow the storage instructions on packaging, and it notes that some foods might need to be kept in the fridge once opened, so look for a line such as “refrigerate after opening”. Chilled molasses pours more slowly. Always keep homemade pomegranate molasses in the fridge, in a clean, sterilised jar.

Is pomegranate molasses sweet or sour?

Both: it is tart and fruity with some sweetness, and chef Peter Gordon calls it “astringent-sweet”. Sweetness depends on the bottle, and Anas Atassi finds some brands “too sweet”. Our Sera Pomegranate Molasses is sweet and tangy, while Sera Pomegranate Salad Molasses is sweeter and milder than concentrated pomegranate molasses, for drizzling straight onto salads.