From A New Book Of Middle Eastern Food by Claudia Roden
Serves 4
2-3tbsp light vegetable oil
1 duck or chicken, cut into quarters (I’ve also used a duck or chicken leg per person, instead of whole birds)
1 medium onion, coarsely chopped
250g chopped walnuts
3tbsp pomegranate molasses in 450ml water
1 Heat the oil in a large, heavy-bottomed casserole. Brown the duck or chicken pieces, then remove and cook the onion in the same oil until it is a rich brown.
2 Add the walnuts, and cook, stirring, for about 2 minutes.
3 Pour in the water and pomegranate molasses, bring to the boil, then add the duck or chicken pieces.
4 Turn the heat right down, and cook gently for about 1 1/2 hours, or until the meat is very tender.
5 Check the sauce, and season with a little salt and pepper if necessary. Serve with rice, couscous or bulgar.
And the cupboard was bare… 
January 31, 2011 at 2:49 pm
I have had pomegranate molasses in the cupboard for months & at a loss to know what to do with it!
Thanks & love the blog.
January 31, 2011 at 2:59 pm
Hi there – so glad you like the blog!
I know what you mean about pomegranate molasses – I had my bottle for rather a long time before I started using it. But once I’d found a few recipes, I couldn’t get enough of the stuff! Try the poached eggs recipe too – a delicious brunchy dish, especially when you have lots of chunky white bread to mop up the sauce.