Pomegranate molasses
Pomegranate molasses is pomegranate juice reduced slowly into a dark, thick syrup that is more sour than sweet. In Lebanese, Syrian, Turkish and Persian cooking it gives deep sourness to fattoush, muhammara, meat and stews, and in Israel it is also called pomegranate honey.
IllustrationWhat is Pomegranate molasses
It is made from pomegranate juice, usually from sour or sour sweet varieties. The juice simmers in a wide pot over medium to low heat until about a quarter is left and it becomes a reddish brown syrup, almost black. Full pomegranate molasses holds nothing but pomegranates, sometimes with a little lemon juice or salt. In Arabic it is dibs rumman, in Persian rob e anar and in Turkish nar ekşisi.
It tastes sharp and sour, with fruity sweetness and a little astringency, and it is as thick as runny honey. It is used by the spoonful, not the cup: one tablespoon is enough for a large salad bowl. In Persian cooking it is the heart of fesenjan, chicken in a walnut and pomegranate sauce, and in Georgian kharcho it is a familiar stand in for tkemali when there is none at home.
Price and where to buy
340 g
per kg
Where
Pomegranate molasses is sold in most Israeli supermarket chains, on the sauce shelf or near the tahini and spices, usually in small glass bottles. Full molasses and a wider choice are at the spice shops of Carmel Market, Levinsky Market and Hatikva Market in Tel Aviv, Mahane Yehuda in Jerusalem and Wadi Nisnas in Haifa, and at Arab and Persian grocers.
Shelf prices, October 2026, VAT included.
Kinds of Pomegranate molasses
Full pomegranate molasses
The ingredient list says only pomegranates or concentrated pomegranate juice. Dark, very sour and deep, for cooking and salads.
Pomegranate molasses with sugar
Many products add sugar during cooking. They are sweeter, glossier and less sour, so you use more and cut sugar from the recipe.
Pomegranate syrup for drinks
A sweet, thin syrup, usually with plenty of sugar and colouring, for drinks and desserts. It does not replace pomegranate molasses in a stew.
How to use Pomegranate molasses
Salad dressing
One tablespoon of pomegranate molasses, three of olive oil, one of lemon juice, a pinch of salt and a teaspoon of sumac. Whisk and pour over fattoush, a tomato salad or a green salad with walnuts.
Muhammara
One cup of roasted red peppers, half a cup of walnuts, three tablespoons of breadcrumbs, a tablespoon of pomegranate molasses, half a teaspoon of cumin and two tablespoons of olive oil. Blend into a coarse spread.
Marinade for chicken and meat
Two tablespoons of pomegranate molasses, two of olive oil, two crushed garlic cloves, half a teaspoon of cumin and salt for each kilo of chicken. Marinate one to two hours and roast at medium heat, because the sugar browns fast.
In soup
One or two tablespoons in a pot of lentil, bean or meat soup, in the last 10 minutes. For kharcho without tkemali, use two tablespoons of pomegranate molasses with an extra spoonful of tomato paste.
Fesenjan
250 g of finely ground walnuts, half a cup of pomegranate molasses and a kilo of chicken pieces. Simmer on low heat for about an hour and a half, until the sauce is dark and the walnut oil rises to the top.
How to choose Pomegranate molasses
Read the ingredient list. Full molasses is made from pomegranates only. If sugar comes first, it is a sweeter syrup.
Taste a drop when you can. Good molasses is clearly sour, and if it tastes like jam it holds a lot of sugar.
Look for a dark reddish brown colour. A bright red, see through syrup is usually sweeter and less concentrated.
Look for a kashrut mark on the pack.
What to use instead of Pomegranate molasses
| Substitute | How, and what changes |
|---|---|
| Lemon juice and honey | One tablespoon of lemon juice and a teaspoon of honey for each tablespoon of pomegranate molasses. Thinner and without the depth, but fine in salads and marinades. |
| Tamarind | One teaspoon of tamarind concentrate dissolved in a tablespoon of water for each tablespoon of molasses. The sourness is dark and fruity, especially good in stews and soups. |
| Balsamic vinegar | Same amount, with a pinch of sugar if needed. Sweeter and less sour, best in salads. |
| Homemade molasses | Simmer a litre of unsweetened pomegranate juice with a tablespoon of lemon juice in a wide pot, 45 to 60 minutes over medium to low heat, until about three quarters of a cup is left. It thickens more as it cools. |
How to store Pomegranate molasses
In the pantry
In the fridge
In the freezer
The science of Pomegranate molasses
Why it is sour and not just sweet
Reduction only removes water. The acids of the pomegranate, mainly citric and malic acid, stay behind and concentrate along with the sugar, so the balance between them holds. Sour pomegranates give a very sour molasses, and sweet varieties give a syrup closer to honey.
Why the red turns brown
The red of pomegranate comes from anthocyanins, pigments that are sensitive to heat. During the long boil they break down and bind to the fruit tannins, and together with the caramelising sugars they make the dark brown colour. A bright red molasses has usually been cooked less.
Why it goes in at the end
The fresh, tangy aroma of the molasses fades with long cooking, and the taste turns flatter and sweeter. That is why it goes into salads and soups at the end. In fesenjan, where a deep, dark taste is the goal, it does the opposite and cooks with the walnuts for an hour or more.
Ask for Pomegranate molasses
Looking for Pomegranate molasses and cannot find it? Send a request and we will come back with a price and availability.
- Tell us how much you need and by when.
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- Pick up at 99 Ibn Gabirol or delivery in Tel Aviv.
Frequently asked questions
What is pomegranate molasses?
Pomegranate juice boiled down until about a quarter is left, turning into a dark, thick, sour and sweet syrup.
Is pomegranate molasses the same as pomegranate honey?
Yes. They are two names for the same product. With either, check the ingredient list to see whether sugar was added.
What do you do with pomegranate molasses?
Salad and fattoush dressing, marinades for chicken and meat, muhammara, fesenjan, and a spoonful or two at the end of a lentil or meat soup.
What can replace pomegranate molasses?
One tablespoon of lemon juice and a teaspoon of honey for each tablespoon, or a teaspoon of tamarind concentrate dissolved in a tablespoon of water.
Does pomegranate molasses need the fridge?
Sealed, it keeps in the pantry. Once opened it goes in the fridge, where it keeps six months to a year.
How do you make pomegranate molasses at home?
Simmer a litre of unsweetened pomegranate juice with a tablespoon of lemon juice in a wide pot for 45 to 60 minutes, until about three quarters of a cup is left.
How much does pomegranate molasses cost?
In the supermarket a 340 g bottle costs about 9.9 ILS, which is about 29 ILS per kilo.
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