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.

How to Make It

Step 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.

Step 2

Nutritional analysis per tablespoon.

Ratings & Reviews

hoooOO's Review

hoooOO
July 02, 2010
It s kind of weird. I mean i have made fesenjoon before, cuz i am from Persia and learnt it from my mom. but this recepie? i am not sure if you can call it fesenjoon, except for using pomegranate paste as an ingredient..., but i have a feeling as a totally different version it might actually turn out delicious!