Apart from being defined by discernible differences in taste and textures, many cuisines are also distinguishable by looking into the ingredients and condiments used in their recipes. Miso is uniquely Japanese just as one would associate oyster sauce with Chinese cooking. Mention fish sauce and one immediately relates it to Thai and Indochinese cuisines. Middle Eastern cuisines, be it Arabian, Jewish, Turkish or Persian also have their own special range of ingredients. Turkish apricots and figs, Iranian pistachios, rose water, sumac etc… are just some of the things that reminds me of this group of cuisines which have influenced the structuring and development of one another for centuries. And just as with the sauces and pastes I’d mentioned earlier, Middle Eastern cuisines too have their own unique concoctions adopted to boost the rich and piquant flavours many dishes from this region are well-known for. Pomegranate molasses must surely be one of them.
I had the good fortune of getting hold of some really big and fat chestnuts recently, not to mention being able to hand choose the plump and round ones myself! A right start for making myself some marron glacé!