I discovered the flavour of pomegranate molasses at a Syrian restaurant in Yerevan, Armenia sometime in the earlier 2000s in the form of a roasted red pepper salad. I'd never encountered anything like it before and I was instantly enamoured with this product that came to consume my grocery shopping life for a time. What was this stuff and where could I find it?
In the UK today this is a relatively commonplace ingredient, a product every chef bro on social media will at one point single-handedly invent and then ask the rest of us to congratulate and champion their genius for however long that phase lasts, before they move onto putting shit on toast or plating everything on a slab or slate or wood.
Be that as it may, pomegranate molasses was a legit tricky product to find back then for the likes of me, someone with no experience of cooking food from this part of the world. I didn't know where to shop, and so I just about gave up when I spotted it on the shelf at Sainsbury's. And now virtually every supermarket sells it.
I wish I could recall the name of the Syrian cafe in Yerevan where I tried this dish. It's one of the most memorable culinary experiences of my life, an absolute wow moment. This recipe is a homage to that experience and to the hoomans who introduced me to pomegranate molasses for the first time.
Roasted red pepper salad is designed to be served cold and pairs well alongside other mezze dishes and bread.
📖 Recipe
Syrian roasted red pepper salad with pomegranate molasses
Ingredients
- 2 large red bell peppers
- 1 clove garlic bashed hard with the blade of a knife and very finely minced (or pounded with a pestle and mortar)
- 1 ½ tablespoons pomegranate molasses
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- ⅛ teaspoon ground cumin
- Generous pinch or 2 salt
Instructions
- First you'll want to roast and skin the peppers. Use one of the following two methods:
Oven roasting method
- Preheat the oven to 220 degrees Celsius. Cut the peppers in half, through the stem, and remove any seeds.
- Place the peppers on a baking sheet, cut side down, and roasted for 30-40 minutes, until the skins are charred and the peppers have collapsed a bit. Remember, they're meant to be burnt.
Gas hob or torch method
- Light a burner and place peppers directly in the flame, turning frequently with tongs, until the skin is blackened and charred around the entire area of the pepper. If you have a handheld kitchen torch you can also use that for the same effect.
Peeling the peppers
- No matter which was you char the skins, add the roasted peppers to a plastic bag or other sealed container and seal the bag. Leave them to cool and then remove the skins. They should slide right off.
Preparing the salad
- Slice the now peeled peppers into very thin slivers and place in a bowl. Add all of the remaining ingredients and stir to combine. Serve room temperature or cold.