Chickpea fritters laced with rosemary are common in parts of France and Italy. Use as a side dish with meat or fish, or as part of a vegetarian main. Top with pomegranate molasses or a yoghurt and mint dressing.
A fresh summer tomato and prawn salad, spiked with chilli.
Yotam Ottolenghi is such an expert in using Middle Eastern condiments in fresh and delightful ways. Prunes, potatoes and Pomegranate Molasses? Who would have thought!
A spicy way to serve a Christmas ham, using pomegranate molasses and orange, from Australian celebrity chef, Adam Liaw
A perfect ending to a heavy meal, this blood orange and pomegranate molasses combination creates “an explosion of flavours” – and stunning colours
Rice pudding spiced with pomegranate molasses and cardamon
Coat a tender butter cake with a pomegranate glaze and candied walnuts, and watch the whole thing disappear. This innovative recipe from The New York Times utilises an otherwise fairly exotic ingredient in a delicious everyday cake.