Pomegranate Molasses (Dibs Rumman)

Origin: Levant, especially Lebanon and Syria. A tart, syrupy reduction of pomegranate juice cooked down slowly until thick and deeply concentrated, sometimes with a touch of sugar and lemon.

Flavor Profile: Intensely tart and fruity with a subtle sweetness; used as an acid component more than a sweetener.

Culinary Uses: Key ingredient in muhammara and fattoush dressing; glaze for roasted meats and eggplant; balances rich or fatty dishes.

Regional Variations: Iranian pomegranate molasses (used in fesenjan) is often thicker and more concentrated; commercial brands vary widely in added-sugar content, which affects tartness.

Storage: Keeps many months unopened; refrigerate after opening and it will keep for a year or more given its acidity and sugar content.