Pomegranate Syrup, or pomegranate molasses, has a syrup texture but a slightly astringent, sweet-sour taste. Adds a rich, tart flavour to soups, sauces and marinades. Adds "oomph" to vinaigrettes.
- Small onion
- 100 g walnuts crushed finely
- ½ tsp each ground coriander cinnamon, black pepper, salt.
- Juice ½ lemon
- 2 Tbsp pomegranate syrup
- 400 ml of veg stock
- 2 Tbsp tomato puree.
- Saute onions until soft, stir in walnuts on medium heat 3 mins. Add other ingredients. Bring to the boil and simmer 10-15 mins. The spices can be varied try-some ground cumin, mustard powder, or turmeric. Adjust seasoning with salt, lemon juice, adjust thickness with more stock or water.
Obviously you want something to serve this with. Recommended - pieces of baked squash or pumpkin, oven roasted aubergine slices or cubes of firm marinated tofu. Simmer in the sauce for a few minutes. Serve on a bed of rice.
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