Creamy walnut and pomegranate sauce
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Shelled Walnuts; grated or crushed in a mortar |
| ½ | teaspoon | Aleppo Pepper; or |
| 1 | pinch | Cayenne Pepper; plus |
| ½ | teaspoon | Hungarian Paprika |
| 2 | Cloves Garlic; peeled and crushed with | |
| 1 | pinch | Salt |
| 1 | pinch | Dried Marigold Petals; crushed, or |
| 1 | pinch | Powdered Saffron; or |
| 1 | pinch | Saffron Filaments |
| 1 | teaspoon | Coriander Seeds |
| 1 | pinch | Salt |
| 1½ | tablespoon | Pomegranate Molasses; diluted in |
| ½ | cup | Hot Water |
| 1 | tablespoon | Fresh Coriander; crushed |
Directions
Place walnuts, pepper or cayenne and paprika, garlic, marigold petals or saffron, coriander seeds and salt into a work bowl of a food processor.; blend until finely pureed into a smooth sauce, about 45 seconds. With machine on, add diluted pomegranate molasses. Scrape into a jar, fold in crushed coriander and allow to mellow at least 2 hours.
Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA