A million and one years ago when I was The Demo Dude at Trader Joe’s #632 – and years before Pomegranate Molasses was readily available outside of Middle Eastern stores – I came up with a recipe to make it with their rather excellent 100% Pomegranate Juice. The juice is pretty tart and most people didn’t know what to do with it back in those dark ages. It was before POM and all those other juices and products came into vogue. As was typical with our Demo Process back then, we took products and gave people several different ways to use them – the more reasons we gave people to use something, the more often they would buy it. We figured it was job security – and since I lasted 17 years before finally retiring, I guess it was.

Pomegranate Molasses was one of our definite hits – we sold a pallet of the juice in just a couple of days because it was new, it was unique, and it tasted fantastic. And because we were extremely fun and creative – drizzling it over ice cream, making BBQ Sauce, salad dressing… We were definitely creative!

Pomegranate Molasses

  • 1 qt pomegranate juice
  • 3/4 cup Sugar
  • 3/4 cup Lemon juice

Place pomegranate juice, sugar, and lemon juice in a saucepan and slowly reduce by boiling to about 1 1/2 cups.
Cool, bottle, and keep refrigerated.
We really did have a lot of fun back in those days.

Fast-Forward 15 or so years and I now buy it – it’s available just about everywhere – and I still use it whenever I’m looking to add a bit of sweet/tart flavor – like tonight…

I had seen a recipe for Charred Eggplant with Burrata and Walnut and Pomegranate Relish quite a few years ago in Food and Wine magazine and filed it away as I do with hundreds of recipes a year.

Today, I was thinking of different ways to cook zucchini – since it has taken over one of the garden beds – and thought it might be worth revisiting… My mind definitely works in mysterious ways when it comes to cooking. I guess it’s one of the reasons we had so much fun creating all of those Demo recipes back in the day…


Pomegranate and Pistachio Relish

adapted from Food and Wine magazine

  • 1 cup pistachios – roasted & salted
  • 1/2 cup pomegranate arils
  • 1/2 cup chopped parsley
  • 2 tablespoons pomegranate molasses
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1 garlic clove, finely minced
  • Ground black pepper

Coarsely chop pistachios. Combine them with the pomegranate arils, parsley, pomegranate molasses, olive oil, garlic, and salt. Season with black pepper to taste, and stir to combine.

It really is that easy!


I switched out pistachios for walnuts and parsley for cilantro, doubled the pomegranate molasses and served it over grilled zucchini instead of eggplant. I left out the cheese. And grilled lamb loin chops for the win.



Tons of flavor and totally minimal effort – important when it’s really hot outside…