Pomegranate molasses is the secret weapon in these sweet-and-sour flame-kissed onions, a traditional side dish at London's Turkish grill houses.
Yield: serves 4
3 medium white onions, each cut into 6 wedges
¼ cups extra-virgin olive oil, divided
¼ cup pomegranate molasses
2 Tbsp. sour pickle juice
1 Tbsp. fresh lime juice
2 tsp. ground sumac
1 tsp. Aleppo pepper
Freshly ground black pepper
2 Tbsp. chopped Italian parsley leaves
1 Tbsp. chopped mint leaves
In a bowl, toss the onions with 2 tablespoons oil and 1 teaspoon salt.
Heat a grill or grill pan over high heat. Once hot, add the onions and cook, turning occasionally, until softened and charred all over, 10–12 minutes.
Meanwhile, make the dressing: In a large bowl, whisk the molasses,
¼ cup water, the pickle juice, lime juice, sumac, Aleppo pepper, and the remaining 2 tablespoons oil. Season with salt and black pepper to taste.
Transfer the onions to the bowl of dressing. Toss in the herbs. Serve hot or at room temperature.