Add the harissa, pomegranate molasses, baharat and lemon juice and ... Drizzle over the reserved piri-piri sauce and a squeeze of lemon.

Add the pomegranate molasses, water, salt, and pepper and stir to combine. Return the chicken to the pot and immerse in the sauce. Partially cover the pot with the lid and raise the heat to simmer ...

Meanwhile, for the glaze, pour the honey and pomegranate molasses into a small pan and heat gently until warmed through. Keep warm. Remove the kofte from the oven, spear each one straight through ...

This Muhummara dip is a rich and smoky blend of roasted red peppers, walnuts, and warm spices, balanced with a touch of ...

In another pan, heat the remaining oil and fry the garlic and coriander for 2 minutes, then add the pomegranate molasses and lemon juice. Boil for 2 minutes. Mix the chicken livers with the sauce ...