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Pomegranate molasses plays an important role in Iranian and Middle Eastern cuisine. This particular type of molasses has a wonderful flavor and a heady aroma, and its thickness and dark color make food look very appealing. As an ingredient, it has much the same attractive, sweet-sour quality as balsamic vinegar combined with the lush fruit aroma of pomegranates. Able to be kept almost indefinitely in the refrigerator, the uses for this thick, tangy, piquant syrup are many. It blends well with walnuts, adds a tart and pungent flavor to beans, sharpens the taste of poultry, gives a clean, tart taste to fish, an astringent edge to salads and vegetables, and is a great tenderizer for lamb and pork. It can also be diluted and used for sharp drinks and tart sorbets. |
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