A thick, dark syrup made by reducing pomegranate juice until it becomes concentrated and tangy-sweet. It's a staple in Middle Eastern cuisine, adding fruity acidity and depth to both savory and sweet dishes.
Combines 'pomegranate' from Old French 'pome grenate' (seeded apple) and 'molasses' from Portuguese 'melaço.' This reduction technique developed in ancient Persia and the Levant as a way to preserve pomegranate's flavor and nutritional benefits year-round before refrigeration.
It takes about 4 pounds of fresh pomegranates to make just one cup of pomegranate molasses, and the reduction process concentrates not just the flavor but also the fruit's powerful antioxidants to levels that are among the highest in any food ingredient! In Persian cuisine, it's called 'rob-e anar' and is considered essential for authentic fesenjan (walnut pomegranate stew).
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