I just bought my first bottle of pomegranate molasses! I love it. Such an intriguing, unusual flavor. I made a red bean, sweet potato and hominy stew, and with pomegranate molasses, red pepper flakes and smoked paprika it's got tart/sweet/smoky/spicy flavors. Nice for a winter's day!
http://outoftheordinaryfood.com/2013/01/21/red-bean-sweet-potato-hominy-stew-and-olive-oil-rosemary-biscuits/

I have yet to try it with something sweet, but I think that would be nice, too!

In a food processor I process walnuts until finely crumbled then on a low heat I start adding the molasses and water with mixing till it become a medium thick sauce , I then poach chicken breasts in the simmering sauce ,we eat it with plain white rice .

Sometimes when cooking red rice I mix a tablespoon or two of the molasses with the tomato sauce before adding to the rice .

I bought a bottle, then realised I don't know how to use it. This reminds me to google some recipes. Thanks!!

I just got some the other day, in order to try making mujaddara...I like lentils but my husband will only eat so much Greek-style lentil soup.

I had swoon-worthy roast eggplant slices the other month, and deduced that it must have been pomegranate molasses. Mine, a different brand, is more tangy and sour, and has no sweet; is that typical?

Is very common in turkish kitchen. We use it mostly in salads. Best brend is Kemal Kukrer. In London we can find it in Turkish supermarkets.