15 ways to use up that pomegranate molasses

Like fish sauce, pomegranate molasses is one of those ingredients that you use sparingly in cooking, but can only seem to buy in huge bottles. We've got 15 delicious solutions to that exact problem!

Don't overlook the origins of this much-loved sesame paste. Source: Feast magazine

A reduction made from pomegranate juice, molasses is a versatile ingredient that brings a tangy flavour to your cooking from salads to seafood...

1. Glazed quail with chickpea fritters

Grab a whole pomegranate and a bottle of its molasses for this one. The quail is glazed using molasses, giving it a sticky coating that's quite addictive. The seeds from the pomegranate make their way into the salad and add that distinct vibrant purple colour.

Source: Prue Ruscoe

2. Walnut-stuffed eggplant rolls

Grilled eggplant wrapped around a walnut, pomegranate and herb stuffing will take centre stage at your next BBQ. Drizzle over a little pomegranate molasses before serving to give them a tangy kick, and glossy shine.

Source: Laura Edwards / Kyle Books

3. Fresh oregano salad with pomegranate molasses and sumac

Why should lettuce leaves get all the attention on the salad stage? Fill a large bowl with oregano leaves, toss in some tomato, molasses and sumac, drizzle with lemon and olive oil and you've got a salad that'll actually get eaten.

Fresh and healthy Source: Mark Roper

4. Crunch prawns with muhammara

Muhammara is a Turkish dip made from roasted capsicum, pomegranate molasses and walnuts, and makes a perfect bed for a serve of crunchy, fresh prawns.

Crunchy prawns with walnut muhammara (kadayifli karides) Source: Alan Benson

5. Turkish tabouleh

Notably more vibrant than other countries' versions of tabouleh, Turkey's offering calls for balsamic vinegar and pomegranate molasses to give it a sweet and sour complexion. Perfect served cold alongside your favourite grilled meats and veggies.

Source: Murdoch Books

6. Persian 'sour' goat kebabs

Hit the butcher and get your meat marinating the night before you make this Persian spread. Pomegranate molasses is the sour element here, lending a depth and richness that you won't get from anything else.

Source: Sharyn Cairns

7. Apricot-stuffed lamb with tomato and almond salad

Beautifully tender meat wrapped around a fruity and tangy stuffing will have you reaching for more (and makes for a great leftover lunch the next day).

Source: Hugh Adams

8. Cauliflower and cranberry salad

Here's a wholesome, satisfying salad that is ideal for serving up at an outdoor BBQ or picnic. The gorgeous cranberries pack a burst of sweetness, while the molasses creates a zesty dressing.

Cauliflower and cranberry salad Source: Sharyn Cairns

9. BBQ sumac prawn cocktails with avocado and sumac yoghurt dressing

The avocado and yoghurt dressing is one you'll want to keep up your sleeve - it's creamy and tangy. Drizzle generously over the molasses-marinated prawns and watch the afternoon summer sun go down.

BBQ sumac prawn cocktail with avocado and sumac yoghurt Source: Lina Jebeil

10. Lentil and burghul kofte with dukkah

The Middle Eastern version of a veggie pattie, kofte are a staple across the region. Fill a pita pocket with one and add your favourite veg, herbs and sauce.

Source: Sharyn Cairns

11. Duck with pomegranate

Duck Marylands that are marinated in duck fat, spices and pomegranate molasses are slow-baked for four hours to produce a beautifully tender meat that showcases the best of Turkish cooking.

Source: SBS Food

12. Hummus with spiced lamb

Everyone loves hummus and this version is finished with parsley, pomegranate seeds and extra pomegranate molasses.

Don't overlook the origins of this much-loved sesame paste. Source: Feast magazine

13. Strawberry and rose mess

It’s both a wow of a pudding and – given that all the elements can be made in advance and just put together at the last minute – is also a very relaxing one to make and serve to friends.

Source: Nopi

14. Faloodeh

Featuring orange-blossom water, rice vermicelli and pomegranate seeds, the contrasting textures and flavours make faloodeh a unique frozen treat. This refreshing, dairy-free dessert is finished off with pomegranate seeds and syrupy molasses.

15. Moroccan mess

This is a wicked take on Eton mess, the well-known dessert of meringue, cream and berries. This version has tangy pomegranate-and-cranberry jelly stirred through – and it tastes so good!

Source: Karen Martini

Have we got your attention and your tastebuds? The Chefs’ Line airs every weeknight at 6pm on SBS followed by an encore screening at 9.30pm on SBS Food Network. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood and Twitter @SBS_Food. Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more!