How To Make POMEGRANATE MOLASSES 🤩 and 3 Mind Blowing Salad Recipes Using Pomegranate! 🥗


Today I want to talk about sour and sweet beauty pomegranate and how differently we can use this juicy fruit. Many of you would know I sometimes use pomegranate molasses in my recipes and today we are making our own! Then, I am going to show you three different ways and forms of using pomegranate in salads, first one will be an unorthodox shrimp salad with coriander and pomegranate seeds. Next, we’ll be making a traditional and insanely delicious spoon salad and last but not least we are going to poche pears in pomegranate juice, turn that sweet and sour juice into a sauce and mix with rockets. If you are ready let’s start our pomegranate journey!

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Pomegranate Molasses

Difficulty: Easy
Prep time: 20 minutes
Cooking time: 1,5-2 hours
Servings: makes around 350-400 ml of pomegranate sour
5 kg pomegranate, sour ones are better for this recipe

• Squeeze the juice of the pomegranate. You can squeeze the juice of the pomegranates with the lever-arm juicers or halve the pomegranates and place a big bowl in your sink. Hold the pomegranate cut side down and hit the skin with a wooden spoon repeatedly. Seeds will drop into the bowl and then you can squeeze them with a press juicer and sieve through a cheese cloth. Crush the pomegranate seeds, which do not release their full juice, through a strainer with a spoon.
• Strain the pomegranate juice through cheesecloth. Simmer the 1.5-2.5 litres of juice you have in a large and wide steel pot for about 1,5-2 hours.
• Stir with a wooden spoon and check occasionally to remove any foam.
• As the pomegranate juice reducing, the inner edges of the pot start to become sticky and dark, clean the edges from time to time with a damp cheesecloth so that the sugar or pectin accumulated here does not burn and spoil the taste of the pomegranate sour.
• Turn off the heat when the pomegranate juice starts to thicken. You can check the consistency by dropping a teaspoon of it on a cold plate/surface.
• You will get about 350-400 ml of pomegranate sour from 5 kg of pomegranate. Transfer the sour in sterilised bottles to use.

Unorthodox Shrimp Salad with coriander and pomegranate

Difficulty: Easy
Prep time: 7 minutes
Cooking time: 2 minutes
Servings: 4-6
4 tablespoons olive oil
200 g fresh, raw shrimps, peeled
walnut sized ginger, finely diced
3 cloves of garlic, finely diced
1,5 bunch of coriander, chopped
1 teaspoon pomegranate sour, optional
1 small cucumber, diced
2 handfuls of pomegranate seeds
1 tablespoon poppy seed
4 tablespoons mayonnaise
1 levelled tablespoon red pepper flakes
Salt & black pepper
• Heat the 3 tablespoons olive oil on high heat in a large frying pan. Add the shrimp, ginger and garlic then sauté for 1 to 2 minutes until opaque and cooked. Season with salt and black pepper to your taste.
• Combine the coriander, 1 tablespoon olive oil, pomegranate sour and a pinch of salt. Give it a mix.
• Add in the cucumber, pomegranate seeds, poppy seeds, and shrimps.
• Give it a nice, last mix then transfer on a dish.
• Mix the mayonnaise and red pepper flakes well and drop some lumps on the salad with spoon.
• Garnish with more pomegranate and poppy seed and enjoy!

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  1. Beautiful, I love pomegranates. The dish you did with the pomegranate arils & the pistachios looked like it had been studded with rubies & emeralds.
    Love a mix of pomegranate & beetroot juice together, very good for you too; you can also use the mix in place of tomato juice in a "Bloody Mary" cocktail if you drink. 🍹
    I used to get a pomegranate in my stocking every Christmas, I would eat it taking out each individual aril out with a pin! We really didn't know how to deal with them back in the 70's here in the UK. 😄
    When I first got my hands on pomegranate molasses years ago it was a taste sensation, use it quite a bit in my cooking now.

  2. fabulous recipes… refika one of the desert I created and serves often is ….. pears poached in the pomegranate juice with a stick of cinnamon, 3 to 4 star anises , a few cardamons and sugar to taste………. when the pears are cooked I keep them on my serving dish ….. cook the sirop (not too tick) I ticken it with butter …..and serve it with creme fraiche or ice cream ……it's delicious… I never served it with yoghurt but I am sure it would good as well….

  3. I am a big fan of your channel and follow many of your recipes here in India. Although I eat fish and meat, its rare since my husband and daughter are vegetarian. We have relished your hummus and falafel recipes. Since we are a big fan of salads, we will for sure try out these three recipes. Any suggestions for the veggie alternatives to the shrimp?

  4. 😍 Wonderful!!!! Nar ekşisi is great and all your recipes are so inspiring, thank u so much!! Lots of love to all the team and especially to Burak that we don't see that much 😉 and to his hometown, the wonderful Diyarbakır! What a horrible pity what was done to the old town inside the old wall…
    Thank you again Refika for sharing your nice energy and enthusiasm 😊