The Cooking of the Eastern Mediterranean by Paula Wolfert

The sour and sweet syrupy molasses can be added to a salad of green beans, is good for marinades with fish and chicken, lamb and pork.
Add to stewes, tagines and rub on BBG meats. Fruit tarts as well.ed in tarts.

Walnut and Pomegranate sauce (this is a bit like Hummous)
Eat with any grilled meat or fish.
Blend in an electric blender:
1 3/4 cups shelled walnuts
1/2 tspn cayenne pepper
2 cloves garlic
salt to taste
pinch of powdered saffron
When finely pureed to a smooth sauce add 1 1/2 tbspn pomegranate molasses diluted in 1/2 cup hot water. Optional – fold in some crushed fresh corriander.

Here is a PERSIAN recipe
Fesenjan A typical Persian dish using pomegranate molasses (for 8 people)
1000gr chicken pieces (not breast or wings) cut in small pieces
2 cups finely ground walnuts
2 large spoons olive oil
2 chopped onions
4 large spoons tomatoe paste
1/2 cup pomegranate molasses
pepper and salt
lemon juice
Toast the walnuts in a frying pan until golden. Put in a deep pan. Add the oil to the frying pan and sauté the onions until soft. Add to walnuts together with paste, lemon juice, pomegranate molasses and spices. Add 2 cups water. Bring to a boil and simmer for 10”.
If you find it too sour you can add some honey. On the side, melt the butter in the frying pan and brown the chicken pieces and then add to the pot and simmer for 1hr and stir now and then.