Pomegranate molasses

Arabian & Levant Syrup

Pomegranate molasses

دبس الرمان (Arabic) · Nar ekşisi (Turkish)

Also called Dibs rumman · Pomegranate syrup

Intensely sweet-sour with a tannic grip; like concentrated pomegranate with a balsamic edge.

What it is

Pomegranate juice reduced to a thick, tangy syrup; the Levantine kitchen's sweet-sour seasoning.

How it tastes

Intensely sweet-sour with a tannic grip; like concentrated pomegranate with a balsamic edge.

  • Sour/Tangy
  • Sweet

How to use it

Whisk into dressings for fattoush and tabbouleh; glaze roasting aubergine, chicken or lamb; stir into muhammara; a spoon in a lentil soup lifts the whole pot. Pure versions contain only pomegranate juice.

  • Finishing
  • Marinating
  • Dipping/Condiment

Where it comes from

Made at home each autumn from sour pomegranate varieties in Lebanon, Syria and Iran. It is essential to muhammara and to the roast dishes of Aleppo.

Tasted and scored by us · the same axes as every product page How it tastes · four axes

Sweet
Concentrated pomegranate
Heat
None
Salt
None
Sour
Sharp fruit acid

Salt is a formulation property; on a raw ingredient it is read from the ingredient itself.

Across cuisines · not a substitute

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Products that contain it

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