pomegranate molasses

In this welcome departure from the traditional apple pie, a combination of Anjou and Bosc pears are caramelized in a mixture of pomegranate molasses and butter, then combined with a smaller portion of fresh, uncooked pears. The whole glorious mess is then dumped into an all-butter crust and baked until tender. The happy result is a pie that's soft and sweet, tangy and toothsome, and oh so good. (Don't let making your own pie crust intimidate you: our <a href="http://cooking.nytimes.com/guides/how-to-make-a-pie-crust ">pie guide</a> has everything you need to know.)

Pear-Pomegranate Pie

Bosc pears (about 2 pounds), peeled and cored

Anjou pears (about 2 pounds), peeled and cored

unsalted butter,

tapioca

brown sugar

ginger

salt

Flour,

Dough

Preheat oven to 425 degrees. Quarter 6 pears. In a large skillet over medium-high heat, bring 3 tablespoons molasses to a boil. Let simmer about 2 minutes, until molasses thickens. Arrange half the quartered pears in a single layer in skillet. Sprinkle 1 1/2 tablespoons butter over pears. Cook, turning occasionally, until pears are well caramelized on all sides (but not cooked through), about 5 minutes.

Scrape pears and molasses into a bowl. Add tapioca and toss to combine. Repeat cooking process with remaining molasses, butter and quartered pears. Add second batch of pears to bowl; combine.

Thinly slice remaining pears and add to bowl. Stir in sugar, ginger and salt. On a lightly floured surface, roll out both crusts to 12-inch circles. Place one crust in 9-inch pie plate. Scrape pear filling into crust.

Cut remaining dough into strips about 1 inch thick. Top pie with strips, weaving them into a lattice. Crimp edges to seal. Place pie on a foil-lined, rimmed baking sheet.

Bake for 15 minutes; reduce heat to 350 degrees and continue baking until crust is dark golden and pears are tender when pricked with a fork, about 45 minutes more. Let cool for 30 minutes before slicing.

The secret to making winter squash taste even better is to bump up its sweetness by roasting it, then pair it with sweet and sour ingredients, like this pomegranate molasses and honey dressing. Thinly slicing the squash speeds up roasting time, and, if you have access to precooked lentils, feel free to add them here. You can also substitute other soft, creamy cheeses for the feta, such as goat or sheep’s milk cheeses. Olive oil can leave a bitter aftertaste in emulsions, so, if you prefer to avoid it, use a neutral oil like grapeseed. Serve as a fall side, or alongside warm slices of generously buttered sourdough toast as a light meal.

Roasted Butternut Squash With Lentils and Feta

(uncooked) black or green lentils

cinnamon stick

garlic cloves,

Kosher salt

butternut squash

olive oil

black pepper

feta

scallions,

roasted, salted pumpkin seeds

extra-virgin olive oil oil

honey

cumin,

cayenne

Heat oven to 400 degrees. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.

Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.

While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise 1/4-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.

Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.

While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.

Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.

The cookbook author Cathy Barrow always finds creative ways to make use of ingredients. She created this recipe as a savory pie filling for her book “Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies,” but it also makes a good vegetarian supper when served over rice, and a nice side dish too. (Make it vegan by omitting the yogurt to serve.) Pomegranate molasses can be found in Middle Eastern markets and health-food stores and adds bright, tangy sweetness to this hearty dish.

Sumac-Scented Eggplant and Chickpeas

Italian eggplant,

Kosher salt and black pepper

tomatoes

sumac

pomegranate molasses,

can chickpeas, drained

mint

white rice,

Greek yogurt,

Toasted pita,

In a deep, wide skillet, heat 1/4 cup olive oil over medium-high until shimmering. Add half the eggplant, season with salt and pepper and cook, stirring occasionally, until tender and browned all over, about 8 minutes. Transfer the eggplant to a large baking sheet to cool and repeat with the remaining olive oil and eggplant. Transfer to the baking sheet.

Add the tomatoes, sumac, garlic and 2 tablespoons pomegranate molasses to the skillet. Season with salt and pepper and simmer over medium-low until thickened, about 15 minutes.

Stir in the eggplant, chickpeas, half the scallions, half the mint and 1/4 cup water. Let simmer until flavors meld, about 2 minutes. Taste and adjust the seasoning, adding more pomegranate molasses if you like. The eggplant mixture should be a little textural, chunky even, with an assertive, tangy finish.

Divide the rice and eggplant mixture among wide, shallow bowls. Dollop with yogurt, sprinkle with the remaining scallions and mint, and serve with pita, if using.

Roasting brussels sprouts brings out their nutty sweetness and keeps them crisp-crunchy around the edges. Tossing them with walnuts and tangy, jewel-like pomegranate seeds adds texture and brightness. It’s worth seeking out pomegranate molasses (widely available in most large grocery stores) to finish this dish. But if you can't find it, don’t let it stop you from make this celebration-worthy side.

Brussels Sprouts With Walnuts and Pomegranate

brussels sprouts,

walnuts

pomegranate seeds,

Pomegranate molasses, for drizzling (optional)

Flaky salt, to serve

Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again. Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.

Meanwhile, toast the walnuts in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, about 4 to 5 minutes. Remove from heat and set aside.

When the brussels sprouts are done roasting, toss them with the toasted walnuts and the pomegranate seeds. Drizzle with the pomegranate molasses (about 1 teaspoon or so), if using. Season with flaky salt.

Back in 2012, for her Good Appetite column, Melissa Clark took inspiration from the kinds of seasonal cocktails usually found at exclusive bars and restaurants and experimented with them at home. She created a selection of drinks, and let them inspire a group of snacks. Among them was this dish, lamb meatballs with a pomegranate glaze, which paired elegantly with the grenadine of an <a href="https://cooking.nytimes.com/recipes/12516-el-presidente">El Presidente cocktail.</a> But they’re just as nice without the cocktail. Have them alone, as a light snack or part of an evening of tapas, or pair them with some couscous and goat cheese for a larger meal.

Pomegranate-Glazed Lamb Meatballs

lamb

garlic, minced

orange zest

Olive oil,

Chopped fresh mint, as needed

In a large bowl, knead together the lamb, garlic, salt, orange zest and pepper until combined. Form into 1-inch meatballs. Transfer to a foil-lined baking sheet and brush with oil.

Heat the broiler. Run meatballs under the broiler until golden and just cooked through, about 5 minutes. Brush immediately with pomegranate molasses. Spear with toothpicks, sprinkle with mint and serve.

Of all the condiments in my overstuffed pantry, pomegranate molasses ranks among the most intense. A staple in countries across the Middle East, it is made from pomegranate juice simmered until nearly as thick and dark as espresso, but with even more punch. Both pickle-sour and syrupy sweet, it’s as pungent as chile paste but with the vivid bristle of tart red fruit instead of capsicum heat. In Middle Eastern cuisines, pomegranate molasses is usually tossed into salads, stirred into stews and sprinkled on vegetables and fish. In my kitchen, I especially adore it as a way to perk up mild meats like chicken. A small drizzle after you’re done grilling the meat can add just the right note of sweet-tart complexity to make everything shine.

Grilled Pomegranate-Glazed Chicken With Tomato Salad

cumin

sweet paprika

allspice

Black pepper

bone-in, skin-on chicken thighs (about 8)

extra virgin olive oil

thyme

garlic cloves, finely chopped

Sungold cherry tomatoes

basil leaves, torn into pieces if large

In a small bowl, combine cumin, 1 1/2 teaspoons kosher salt, paprika, allspice, 1/2 teaspoon black pepper and cayenne. Place chicken in a large bowl and toss with spice mixture, 2 tablespoons extra virgin olive oil, thyme, and 6 of the chopped garlic cloves. Let rest for 30 minutes to an hour at room temperature or as long as overnight in the refrigerator. Bring to room temperature before grilling.

Prepare the grill for indirect heat. For a gas grill, set one side to high. For a charcoal grill, mound coals on one side, leaving the other side empty. Brush off garlic and herbs and put chicken pieces on the unlighted or empty portion of the grill. Close cover and cook until chicken is cooked through, about 10 minutes a side. Transfer to a plate and brush generously with 2 tablespoons pomegranate molasses.

Mash remaining garlic with a pinch of salt until it forms a paste. Toss the tomatoes with garlic paste, remaining 2 tablespoons extra virgin olive oil, 2 teaspoons pomegranate molasses and basil leaves. Season with additional salt, to taste. Serve alongside chicken.

Fesenjoon hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees grow. Taking its flavor cues from the land, this stew braises bone-in chicken thighs in a blend of toasted walnuts, pomegranate juice and pomegranate molasses. As the sauce cooks, it thickens and deepens to a shade of dark brown similar to that of mole poblano. You’ll need to thin it out with water to prevent it from becoming overly sticky and syrupy. The sweet and sour flavors of the pomegranate, along with the silky texture the walnuts bring to the stew, make it one of the most elegant dishes in Persian cuisine.

Khoresh-e Fesenjoon (Persian Chicken Stew With Pomegranate and Walnuts)

walnut pieces (about 4 cups)

bone-in chicken thighs (about 2 1/4 pounds)

turmeric

salt and black pepper

yellow onion, thinly sliced

pomegranate juice

pomegranate molasses, plus more as needed

saffron threads

sugar

Pomegranate seeds,

Polo Ba Tahdig (Persian Rice With Bread Crust),

Mast-o Khiar yogurt,

Salad-e Shirazi,

Heat oven to 350 degrees. Spread walnuts out on a baking sheet and toast until golden brown inside, about 12 minutes. Set aside to cool to room temperature.

Remove chicken skin and discard or save for another use. In a large bowl, season the chicken with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.

Set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add oil and carefully lay chicken thighs into the pot in a single layer. It is crucial to leave space between the pieces to allow steam to escape, so brown chicken in batches if necessary. Cook until browned on both sides, flipping halfway through, 3 to 4 minutes per side. Remove chicken from pot and set aside. Add onion to pot with a pinch of salt and cook, stirring regularly, until soft and golden brown, 16 to 18 minutes.

In a food processor, grind the cooled walnuts as finely as possible without turning them into a paste. (Alternatively, you can chop the walnuts as finely as possible by hand.) Add 2 cups pomegranate juice and 1/4 cup molasses to the walnuts and continue blending until you have a very smooth paste.

Add the walnut paste and remaining pomegranate juice to the pot. Season with salt and partly cover with a lid. Cook over low heat, stirring frequently, for about 2 hours. If the sauce begins to stick, stir in 1/4 cup water. The sauce will thicken and change color as it cooks, turning a deep, dark brown, similar to mole poblano.

Add the saffron, and taste the sauce. Adjust seasoning with salt, pepper and pomegranate molasses as needed. The sauce should be delightfully sweet and sour, so add up to 2 teaspoons sugar, if needed, if it’s too tart.

Add the chicken to the sauce and simmer, uncovered, for 45 minutes, or until chicken is falling off the bone. Keep stirring regularly — the sauce should be thick, but not so thick that it sticks to the bottom of the pot, so add a splash of water as needed to prevent burning. Use a large spoon to skim away any walnut oil that has pooled on top of the stew. Taste and adjust seasoning, transfer to a serving dish and garnish with a sprinkling of fresh pomegranate seeds. Serve hot, with Persian rice, mast-o khiar and salad-e Shirazi if you like.

Pomegranate molasses is an essential ingredient in traditional Middle Eastern cooking and it is made by reducing pomegranate juice and sugar. Make it at home using my simple recipe (vegan, gluten-free)

Pomegranate Molasses Recipe

lemon juice

Start by making the pomegranate juice. You will need 8-10 large pomegranates to get 5 cups of juice. Wash the pomegranate and cut it in half. Now hold one half in your hand with the cut side facing a large bowl and start to hit the pomegranate with something strong. I like to use my rolling pin. The arils will start to fall in the bowl.

Once you have taken out all the arils, check for any rind or membrane that is attached to the arils. This step is very important because if there is any rind or membrane attached to the arils while juicing, it will make the molasses bitter and you will not want to use it.

Now transfer the arils to the large jar of a high-speed blender and pulse until the arils are just broken. Pass the juice through a mesh strainer and keep pressing it with the back of a ladle to extract as much juice as possible. Discard the leftover.

Add 5 cups of pomegranate juice, ½ cup granulated sugar, and 1 tbsp lemon juice to a wide large pan. You can skip adding sugar if the juice is very sweet.

Cook on medium heat until the mixture thickens up. Keep stirring at regular intervals to avoid the molasses burning from the bottom of the pan. The last 10-15 of cooking are very crucial. The molasses cook very fast at the end and sometimes become very hard after cooling. So be very vigilant. Keep removing the foam that collects on top while cooking.

To check if the molasses is cooked to the perfect consistency, do a spoon test. Dip a spoon in it and trace a line across the back of the spoon with your fingertip. If the line remains visible, it is cooked perfectly.

You will get 1 to 1 and ¼ cups of cooked molasses from 5 cups of juice. Add more sugar if it is not sweet enough for your taste.

Remove the pan from the heat and let the pomegranate molasses cool down for 10 minutes. Transfer it to a clean glass jar and refrigerate until use.

How to Make Sugar-free Pomegranate Molasses - a delicious pomegranate reduction used for a variety of sweet and savory dishes

How to Make Sugar-free Pomegranate Molasses

lemon (juiced)

Pour the pomegranate juice and the lemon juice in a large pot. Bring to a soft boil over medium heat.

Simmer on low heat for 30-40 minutes. The pomegranate juice needs to reduce to about 1/4 of its volume.Stir occasionally so it doesn't burn. 

When you get thick bubbles that are more viscous, you can remove the molasses form the heat. Another way to check if the molasses is ready is to see if it coats the back of a spoon. 

Remove from the heat and leave to cool completely. You can transfer the molasses to a bowl to speed up the cooling.  Store in an air-tight jar in the cupboard/pantry or refrigerator for up to 1 month (2 months if adding sugar) 

This rich, tangy Iranian chicken stew from Azita Houshiar is a highlight of the Persian holiday Shab-e Yalda, a winter-solstice tradition that predates Islam by thousands of years. The chicken is drenched in pomegranate molasses and cooked with a copious amount of ground walnuts, which results in a gravy that is sweet, tart and thick with flavor.

Fesenjan

(6 chicken breast

Salt and black pepper

walnuts (about 1 pound)

onion,

cinnamon

saffron, hot water

chicken broth

sugar,

Persian steamed white rice, for serving.

Preheat the oven to 350. Lightly season chicken with salt and pepper, and sauté in olive oil until lightly golden. Remove from heat and set aside.

Spread walnuts on a baking sheet, and bake until toasted, about 5 minutes. Once cool to the touch, rub walnut pieces between your palms to shed excess skin. Pulse in a food processor until finely chopped but not pasty. Transfer to a Dutch oven, and add onion and 2 cups water. Place over medium-low heat and simmer, partly covered, stirring it occasionally, for 20 minutes. Add 2 cups pomegranate molasses, sautéed chicken, squash, cinnamon, saffron mixture and 1 cup chicken broth or water.

Adjust flavor with sugar, salt and pomegranate molasses, so it is tangy but also a bit sweet. Simmer gently, covered, until the sauce is a dark walnut color with a layer of oil on the surface, 35 to 40 minutes. If the pan looks dry, add additional broth or water as needed. Adjust flavors again, and stir so the walnut oil is well mixed.

Bring the mixture to another gentle boil with the lid ajar, then continue to simmer on low heat until the sauce has thickened and the chicken is cooked through, 10 to 20 minutes. Make a final taste test, and adjust flavors to your liking.

To serve, stir so that the walnut oil is evenly absorbed. Serve hot with Persian steamed white rice.

This sweet, meltingly-tender lamb makes a show-stopping dinner party dish

Slow-roast Persian lamb with pomegranate salad

tsp cumin

lemon

onion, roughly chopped

shoulder of lamb, weighing about 1.6kg, lightly scored

pomegranates

parsley leaves

watercress

red onion, finely diced

Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around – not over – the lamb.

Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.

Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

This deliciously healthy salad is packed full of nutrient rich whole grains which will keep you satisfied for longer.

Ancient grain salad with grilled haloumi

(190 grams) farro

(100 grams) quinoa (we used black quinoa)

tbs extra virgin olive oil

haloumi,

mint & coriander, leaves picked

can chickpeas, rinsed, drained

seedless black grapes

(55 grams) pistachios, chopped

(80 milliliters) extra virgin olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981815075001&=domain=del

5348771529001-5981815075001

This pomegranate jackfruit fesenjan recipe is bursting with flavour! Sweetly spiced, fragrant, tender and less than CAD $3 a serving! 

Beautiful Pomegranate Fesenjan With Jackfruit

pearled barley

water

star anise pod*

whole clove*

pomegranate juice*

cane sugar

yellow onion, diced*

salt & pepper

vegetable broth (homemade

nutmeg

If making pomegranate molasses from scratch you can cook your barley at the same time. Keep a close eye on the molasses if it is your first time making it.

Rinse your barley under cold running water to wash off some of the starch. 

Add to a dry medium sized pan and toast the barley, stirring, for about 3 minutes to deepen its flavour.

Add the water, spices, and a pinch of salt if you&#8217;d like. Stir to make sure nothing is sticking to the bottom. Bring to a boil and reduce the heat to a simmer. 

Cover with the lid and cook at a gentle simmer for about 25 minutes until the water has been absorbed and the barley is tender. 

Fluff with a fork and remove the spices before serving.

For The Spiced Barley:

Combine the pomegranate juice, lemon juice, and sugar in a small pot.

Bring to a boil over medium heat then reduce to a gentle simmer.

Simmer with the lid off, stirring periodically and keeping an eye on the heat. You want the juice to be bubbling very gently (if the liquid is completely still increase the heat a bit but if it is boiling too rapidly decrease the heat).

Simmer for about 30 minutes until it has been reduced to about ¼ cup. It is done when you can dip a spoon in and the molasses leaves a coating on the back of the spoon (see photo in blog post). It can turn from done to overdone very quickly so watch it closely in the last 10 minutes of the cooking time. The bubbles will start looking thicker and if it seems like it might be close to done and you start smelling it becoming more pronounced, take it off the heat right away. If it gets overdone the colour will really darken and it will become very sticky and difficult to use so I would prefer to take it off the heat 1 minute early than overcook it by 1 minute (you can pour it into a heat proof measuring cup and if it has reduced to about 1/4 cup it is done. If it is still measuring about 1/2 cup you can return it to the pot for a few more minutes).

Remove from the heat until ready to add it to the jackfruit walnut mixture. I like to pour it into a glass measuring cup to cool down outside of the hot pot. 

For Homemade Pomegranate Molasses:

Preheat your oven to 350 degrees F and toast the walnuts for 6-8 minutes until fragrant and lightly browned. Set aside to cool.

To prepare the jackfruit; drain the liquid and roughly pull the pieces apart with your hands (you want it a little chunkier than a pulled pork texture).

Heat a dutch oven or a large saute pan over medium low heat. Add 1 tbsp oil or a couple of tablespoons of water or broth to saute the onion. Add the diced onion and sprinkle with salt and pepper. Cook, stirring, for 5 minutes to get some caramelization. 

Add the jackfruit. Stir and cook for 1 minute. 

Then add the 1 ½ cups of broth. Bring to a boil, reduce to a simmer, and cook for 15 minutes with the lid on if your pan or dutch oven has one. 

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