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.

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

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 54Calories from Fat 78

% Daily Value *
Total Fat 4.7g8%

Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 2.6g1%

Dietary Fiber 0.4g2%
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Fesenjoon Sauce