Fesenjoon Sauce

recipe
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.

Yield:

Makes 2 cups

Recipe from

Sunset

Nutritional Information

Calories 54
Caloriesfromfat 78 %
Protein 1.1 g
Fat 4.7 g
Satfat 0.4 g
Carbohydrate 2.6 g
Fiber 0.4 g
Sodium 0.8 mg
Cholesterol 0.0 mg

Ingredients

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)
Salt

Preparation

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.

Nutritional analysis per tablespoon.

September 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note