A few nights ago, in the mood for a simple salad to accompany my chicken tortellini – to be served with a tomato and mushroom sauce – I added some Italian white wine vinegar and a double portion of Spanish olive oil to my almost empty bottle of pomegranate molasses (from Lebanon). The dressing that resulted was delicious on my bowl of red and green baby cos leaves. And it all went very well with a glass of Mâcon Lugny Chardonnay 2007 (from Burgundy, France).
Drinking pomegranate juice has been a regular part of my breakfast routine over the past year or so, but I’ve been stirring a little pomegranate molasses into my daily dish of yoghurt, fruit and custard for only about three months.
The woman behind the counter at Nahodkah – the suburban store where I buy my pomegranate juice (which comes from Azerbaijan) – recently praised pomegranate sauce (also from Azerbaijan), telling me in heavily-accented English how good it is as a dressing on a salad, and adding dolefully that it was out of stock just now.
I’m looking forward to trying some pomegranate sauce, but in the meantime, I need a new bottle of pomegranate molasses … so I’ll need to take a trip to the OnTrays Food Emporium, run by Steven and Valda Scheckter (who come from South Africa).