Rob-e Anar

(Persian pomegranate molasses)

Yield: 2 cups

Basic Steps: Boil

Add all the ingredients to a medium-sized, heavy-bottomed saucepan over medium-high flame. Bring to a boil, stirring to dissolve the sugar. Then reduce heat to medium-low and cook until the liquid is thick, syrupy and reduced to about two cups. This process can take anywhere from 45 minutes to an hour. Be careful to gradually reduce the heat as the mixture thickens to prevent burning.
Remove from heat and store refrigerated for up to 4 weeks.

Pomegranate Syrup: Boil to reduce the liquid's volume to 4 cups instead of 2 cups. Perfect for a beverage mix.
Pomegrante Spritzer: Mix 1/4 cup of pomegranate syrup into a glass of sparkling water.
Stir into lemonade for a flavor boost and a beautiful color.
Substitute for grenadine syrup when mixing cocktails.
Add to marinades and vinaigrettes.
Use to glaze grilled fish or poultry.
Use as and ice cream topping or mix into yogurt.

Known in variously in English as pomegranate molasses, pomegranate syrup and pomegranate concentrate, this ruby red syrup with its deep, luxurious flavor is popular in the cuisine of Iran, Armenia, Turkey and much of the Middle East. It is an indispensible ingredient in fesenjan, a famous Persian dish.
In Arabic, pomegranate molasses is called dibs rumman, rebb el-rumman or rub al-rumman.
Pomegranate syrup generally refers to a less concentrated form than molasses.
Pomegranate juice is one of the so-called "superfoods" because of its high level of antioxidants.