Monday, March 7, 2011

Karabakh Khorovatz - Pork Marinated in Pomegranate Molasses

Здравствуйте и добро пожаловать  Hello and Welcome.
Karabakh Khorovats for Dinner
Serve traditionally with tomatoes and sliced scallions.
After reading a post from Crumbs for Dinner I was intrigued with an ingredient new to me: Pomagranate Molasses! What!? When confronted with something new,  I  begin a combination of research and digging into my cook book collection for creative possibilities. What fun is that?! Part of my foodie adventure is to explore new possibilities.

While browsing my copy of Russian Cooking by Helen and George Papashvily, (Time Life Books, 1969/1975 reprint), I found a fabulous use for this syrup in a main dish. (Side note: after high school I studied Russian language, and during that time collected a few different cookbooks.. long before the Berlin Wall came down and the dissolution of the Soviet Union.)

Karabakh Khorovats - or pork kabobs marinated in onion, oregano and pomegranate molasses from the Caucasus' or modern day Azerbaijan. With some slight modifications, taken mostly as written made a wonderful change of pace and alternate to standard spice combinations for pork. To balance the intense savory flavors I made a rhubarb compote with a bit of mandrin orange and star anise for a sweet respite. A little rice pilaf with almonds and there we have it.

The makings of a pork marinade
Order Pomegrenate Molasses online

Grilled kabobs
Kabobs grilled in a pan, over charcoal or broiled.

Karabakh Khorovats
Lovely Kabobs

For Recipe Click Read More
 Karabakh Khorovats Revised
Serves 4-5

2 - 2 ½ pounds boneless pork loin
1 tablespoon dried oregano
1 large yellow onion
1 teaspoon fresh grated horseradish
1 teaspoon dijon mustard
2 tablespoons olive oil
3 tablespoons pomegranate molasses
2 teaspoons kosher salt
1 ½ teaspoon ground black pepper
Basting Sauce
1 cup red wine
1 cup reserved marinade mixture

Place marinade ingredients in food process and pulse to finely chop. Save 1 cup to create basting sauce. (Heat 1 cup marinade plus 1 cup red wine heat to a boil and lower to simmer, reduce by half. Pour into sieve and rub through with back of spoon. Use the resulting liquid as your basting sauce.)
Cut up pork into chunks 1 ½ - 2 inches.

Place pork chunks in bowl and cover with marinade. Stir to coat each piece thoroughly. Cover and refrigerate for 3-6 hours. Overnight is ok.
Set out bowl of pork to come to room temp before skewering and grilling.
Heat grill pan to high heat and cook for 15-20 minutes, turning to brown on all sides.
Baste with marinade/wine sauce last 5 minutes.

Cook’s Tips
You can also cook kabobs over charcoal or gas grill. Served with rice pilaf and a rhubarb compote.


  1. So fantastic! These photos make this beautiful dish leap off the screen, and the complex flavors sound tantalizing. Excellent post, thanks for sharing this inspiration with us :D

  2. Hi Jenn! In my research I came across a Bobby Flay turkey glaze recipe that included horseradish with the pomegranate syrup. Seemed like a good idea to me! I have also been working on getting the best out of my little point and shoot camera and I am so glad you like the results!

    Til the next time in the kitchen,

  3. this is a lovely idea! i'm always on the lookout for more recipes i can use pomegranate molasses for. seems like it's a good 'un for barbeque type dishes. i can see how it would go really well with pork.

  4. Thanks Grania for checking out this post and letting me know about pomegranate molasses in the first place!

  5. p.s. if you've not come across him before, yotam ottolenghi is brilliant - he uses pomegranate molasses in a variety of his dishes. it's worth having a look at his cookbook as it is filled with inspiration!

  6. Great suggestion! I am off to check this out! Thanks Grania ;-)


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