Pomegranate Molasses (aka Rob-e-Anar or Nar Eksisi)

Pomegranate Molasses, Rob-e-Anar, or Nar Eksisi

This post on Pomegranate Molasses is actually inspired by two people. I saw the recipe for Muhammara, the Roasted Red Bell Pepper and Walnut Dip many moons ago on Cafe Garima. I was then recently reminded of it when it was posted on Aromas and Flavours of My Kitchen. Given that my father likes the Red Bell Pepper Chutney very much, I thought I would make Muhammara as a variation.

As I read the recipes, I realised that I needed Pomegranate Molasses and decided to make it at home. I quite liked the taste of the Pomegranate Molasses (also known as Rob-e-Anar in Persian or Nar Eksisi in Turkish) by itself. It is intense, mildly sweet and tangy all at the same time and I look forward to different ways of using it!

Pomegranate Molasses (aka Rob-e-Anar or Nar Eksisi)
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 
Pomegranate Molasses (also known as Nar Eksisi or Rob-e-Anar) is used often in Middle Eastern cooking. I made it because it is an essential ingredient in Muhammara.
Cuisine: Middle Eastern
Servings: 1 /4 cup
Author: Aruna
Ingredients
  • 2 Cups Pomegranate Juice
  • 2 tbsp Sugar
  • 1 tbsp Lemon Juice
Instructions
  1. In a heavy bottomed vessel, mix all the ingredients together.
  2. Over medium heat, bring the mix to a boil.
  3. Continue to boil till it thickens a bit.
  4. Now lower the heat and continue to simmer till the Pomegranate Molasses is thick enough to coat a spoon but slide off it quickly. At this point the quantity will be about 1/4 cup.
  5. Turn off the heat and let the Pomegranate Molasses cool.
  6. Refrigerate in an air-tight bottle and use as required.

 

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