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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Place walnuts, pepper or cayenne and paprika, garlic, marigold petals
or saffron, coriander seeds and salt into a work bowl of a food
processor.; blend until finely pureed into a smooth sauce, about 45
seconds. With machine on, add diluted pomegranate molasses. Scrape
into a jar, fold in crushed coriander and allow to mellow at least 2
hours.
Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
| Ingredients:
1 3/4 Cup(s) Shelled Walnuts; grated or crushed in a mortar
1/2 Teaspoon(s) Aleppo Pepper; or
1 Pinch(s) Cayenne Pepper; plus
1/2 Teaspoon(s) Hungarian Paprika
2 Cloves Garlic; peeled and crushed with
1 Pinch(s) Salt
1 Pinch(s) Dried Marigold Petals; crushed, or
1 Pinch(s) Powdered Saffron; or
1 Pinch(s) Saffron Filaments
1 Teaspoon(s) Coriander Seeds
1 1/2 Tablespoon(s) Pomegranate Molasses; diluted in
1/2 Cup(s) Hot Water
1 Tablespoon(s) Fresh Coriander; crushed |
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