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2 cups
Easy
By Jayne Cohen
Published 2008
Cardamom and cinnamon play up the spicy notes in the pomegranate molasses here, making this a delicious complement to poultry and meats, especially briskets and pot roasts (see Aromatic Marinated Brisket with Chestnuts). It’s also tempting on Mediterranean Chickpea Latkes, either plain or capped with a touch of yogurt cream or labneh.