Pomegranate molasses

دبس الرمان dibs al-rumman / nar ekşisi

Flavor and role

A syrup of thickly reduced pomegranate juice, strongly sour with a gentle sweetness. A signature souring agent of Middle Eastern cooking.

Typical dishes and uses

Muhammara, fattoush dressing, fesenjan, kebab marinades

Substitutes

1 tbsp pomegranate molasses = 1 tbsp balsamic vinegar + 1 tsp lemon juice + 1/2 tsp honey.

Storage

Unopened: 2 years at room temperature. Opened: 1 year in the fridge (if it thickens, leave it at room temperature to loosen).

Main countries

Lebanon · Türkiye · Iran

Used in this book

FattoushFesenjan (Persian Chicken in Pomegranate-Walnut Sauce)Charcoal baba ganoush with pine nuts and pomegranate molassesPindi CholeChapli Kebab Flatbread Pizza with Mint YogurtBaked Falafel Crunch BowlRestaurant-style fattoush with za'atar pita crisps and pomegranateMexican-style fattoush with tortilla crisps and avocadoLabneh fattoush toastSaffron Duck Leg FesenjanFesenjan Pulled Chicken Tacos with Pomegranate SalsaPomegranate-Walnut Glazed Chicken WingsWhipped Ful & Tahini Toast with Za'atarHoriatiki-fattoush with za'atar fetaFried Kibbeh Footballs with Pine Nut Filling and Tahini SauceCrispy Kibbeh Muffin Cups with Garlic Yogurt and PomegranateOne-Pan Kuku Sabzi Egg Toast with Feta and Pomegranate Molasses24-hour cold-proved lamb lahmacunCrispy lahmacun bulgur bowlClay-Pot Lobio with Toasted Walnuts, Pomegranate and Fresh HerbsLobio Toast with Whipped Feta and PomegranateKofta Meatloaf with Pomegranate Glaze and Tahini Yogurt (Levantine × American)Warm Mujaddara Salad Bowl with Roasted Squash, Feta and Pomegranate DressingShawarma Loaded FriesTabbouleh with Tomato-Water Dressing and Pomegranate

Updated 2026-10-10