Moroccan · Sauces & Condiments
Pomegranate Molasses Dressing
Meknes's pomegranate orchards inspire this tangy, deep-red dressing, reduced pomegranate juice mixed with olive oil and a little garlic, used to brighten roasted vegetables, grilled meats and simple green salads.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 6
- Level
- Easy
Ingredients
- 200 ml pomegranate juice
- 1 tbsp honey
- 1 garlic clove, crushed
- 5 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper
Method
- 1
Reduce the juice
Simmer the pomegranate juice with the honey in a small pan until reduced by about half and syrupy, 8–10 minutes. Cool completely.
- 2
Whisk the dressing
Whisk the cooled pomegranate syrup with the garlic, olive oil, vinegar, salt and pepper until emulsified.
- 3
Adjust
Taste and adjust the balance of tang and sweetness as needed.
- 4
Use or store
Drizzle over salads and roasted vegetables, or store in a sealed jar in the fridge.
Chef's tips
- Cool the reduced pomegranate syrup fully before whisking in the oil, or the dressing can separate.
- This dressing keeps well for a couple of weeks in the fridge; shake or re-whisk before each use.
- A drizzle over roasted carrots, beetroot or grilled chicken makes an easy way to use it up.
Frequently asked questions
Can I use store-bought pomegranate molasses instead?
Yes, whisk about 3 tablespoons of ready-made pomegranate molasses with the olive oil, garlic and vinegar in place of reducing fresh juice yourself.
What does this dressing pair well with?
It works beautifully over the shaved fennel and orange salad, roasted root vegetables, or a simple green leaf salad.