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

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