Pomegranate concentrate, a tart, brownish syrup sometimes labeled pomegranate molasses, is made from the fruit's juice but, unlike most concentrates, cannot be reconstituted with water. A staple in Middle Eastern cuisines, pomegranate concentrate is used in meat marinades and fesenjoon, a dip or meat condiment. Try fesenjoon as a dunk for carrots, cucumbers, and pocket bread; spread it in chicken sandwiches; or serve with roast leg of lamb.
2 cloves garlic
1/2 teaspoon olive oil
2 cups walnuts
1 to 2 tablespoons minced fresh jalapeño chili
1/4 cup pomegranate concentrate (see notes)
How to Make It
In a 10- to 12-inch nonstick frying pan over medium-high heat, stir garlic in olive oil until garlic is lightly browned and soft when pressed, about 2 minutes. Remove from pan. To pan, add walnuts; stir until toasted, about 6 minutes. In a blender or food processor, purée walnuts, garlic, minced fresh jalapeño chili (to taste), pomegranate concentrate, and 3/4 cup water; scrape container sides often. Add salt to taste. Serve, or cover and chill up to 1 day.