Pomegranate molasses and fresh citrus give this Persian-style dressing its balance of tart and sweet, while a short saffron bloom adds color and a gentle warmth underneath. It comes together in minutes and dresses greens, grain bowls, or grilled chicken equally well.
At a glance
Makes ~3/4 cup
Prep 10 min
Rest 10 min
Saffron: 8 threads (≈0.03 g)
Ingredients
- 8 threads Raihan Afghan Super Negin saffron, bloomed in 1 tbsp warm water
- 1/3 cup extra-virgin olive oil
- 2 tbsp pomegranate molasses
- 2 tbsp fresh orange juice
- 1 tbsp lemon juice
- 1 small shallot, minced
- 1 tsp Dijon mustard
- 1/2 tsp honey
- Salt and pepper
Instructions
- Whisk shallot, mustard, honey, pomegranate molasses, orange and lemon juice.
- Stream in olive oil while whisking.
- Stir in saffron bloom (liquid + threads).
- Salt and pepper. Rest 10 minutes.
Chef's note
Bloom the saffron in warm water, not the citrus juices — the acidity in the orange and lemon slows the color from releasing. Add the bloom at the very end so the color stays bright rather than muddying against the pomegranate molasses.
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