Fesenjoon Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 78%
  • Protein: 1.1g
  • Fat: 4.7g
  • Saturated fat: 0.4g
  • Carbohydrate: 2.6g
  • Fiber: 0.4g
  • Sodium: 0.8mg
  • Cholesterol: 0.0mg

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

  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.
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