Pomegranate Molasses (Rob-e-Anar)

Homemade Pomegranate Molasses (Persian Rob-e-Anar): a thick and rich syrup made from pomegranate juice.

Pomegranate Molasses (Rob-e-Anar)

Pomegranate molasses (also known as Rob-e Anar in Farsi) is a wonderfully rich and complex ingredient that can take your stews (like the famous Persian Walnut and Pomegranate Stew – Fesenjan), cocktails (Pomegranate & Bourbon anybody?) or baking (check out this gorgeous Pomegranate Molasses Coffee Cake) to the next level. It can also be incredibly expensive and tough to find. But did you know you can get the deep, layered flavors of pomegranate syrup at home with just a pot, pomegranate juice and a little bit of patience? Follow the simple steps below to make your own.

Did I mention the color is incredible?

Pomegranate Molasses (Rob-e-Anar)

Need more inspiration? Here’s The Kitchn’s recent article on different uses for this wonderful ingredient, Pomegranate Molasses.

Pomegranate Molasses (Rob-e-Anar)

 

Author: Ahu Shahrabani

Recipe type: Sauce

Cuisine: Middle Eastern

Cook time:  45 mins

Total time:  45 mins

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Homemade Pomegranate Molasses (Persian Rob-e-Anar): a thick and rich syrup made from pomegranate juice.

Ingredients

• 32 ounces of pomegranate juice

Instructions

1. Pour the juice into a heavy bottomed, non stick pot and bring to a boil over medium high heat.
2. Let boil for about 30 minutes on its own.
3. Once you notice the volume has significantly decreased (around the 30-40 minute mark), don't stray far and start checking on it regularly.
4. Stir regularly until the mixture continues to reduce, you'll see big bubbles coming out of the mixture.
5. Once it starts taking on a less viscous consistency, reduce the heat to medium and keep stirring.
6. You'll know it's ready once the total volume is about ½ a cup of syrup - it should stick to the back of the spoon and have the consistency of loose honey (it will continue to firm up once cooled).
7. Use immediately or store in an air tight container in a cool, dark place.

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