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Fesenjoon Sauce

Yield Makes 2 cups
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. Nutritional analysis per tablespoon.