Saturday, April 12, 2008

Melasse de grenade/Pomegranate molasse

I found this at my local supermarket here in the UK, had heard of it but never tasted it. Dipped my finger in and..........such a sweet and sparkly taste!
I have been searching for the past hour on Lebanese cuisine to see if this ingredient figures anywhere and it does. Use din sauces, sweets, meat marinades and countless other recipes. The BBC site seems to have a few recipes which I shall try and I found one recipe on the net, pan seared chicken with a walnut crust and a pomegranate sauce. Sounds absolutely delicious. I had it here, let me know what you think if you make it before I do!

Chicken in Walnut and Pomegranate Sauce

This is a sweet/tart chicken dish. It can be adjusted to taste by increasing sugar for sweetness and pomegranate molasses for a tarter flavor. The walnuts should be ground so finely that they are almost a paste. If you cannot get pomegranate' molasses,' you can find pomegranate juice in health stores. If using juice, simmer, uncovered, until juice is reduced by two thirds.'

  • 1 large onion, roughly chopped
  • 3 tablespoons vegetable oil
  • 3 full chicken breasts (6 halves) boned
  • 1 cup chicken stock
  • 1 1/2 cups walnuts, finely ground
  • 3/4 cup water
  • 4 tablespoons pomegranate molasses
  • 2 tablespoons sugar
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 2 1/2 tablespoons lemon juice
  • Salt and freshly milled pepper to taste


Heat 2 tablespoons oil in a large skillet. Stir in onions and cook over medium heat until browned. Remove with a slotted spoon and set aside.

Add remaining tablespoon oil to skillet. Over medium-high heat, brown chicken on both sides. Return onions to pan, add stock and simmer, covered, over low heat for 30 minutes. Remove chicken and set aside to cool.

Combine walnuts, water, pomegranate molasses and sugar in Dutch oven or saucepan large enough to hold the chicken. Stir well and simmer over very low heat for 7 - 10 minutes.

Stir turmeric, cinnamon, cardamom, lemon juice, salt and pepper into walnut mixture. Combine well.

Cut chicken into large chunks and put into walnut mixture. Skim fat from remaining juices in skillet. Pour juices and onions into walnut mixture. Cook over very low heat for 20 minutes.

Serve with rice, preferably basmati.

Serves: 4 - 6

recipe from

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