Fesenjoon Sauce


  • 1 to 2 tablespoons minced fresh jalapeño chili
  • 2 cups walnuts
  • 2 cloves garlic
  • ½ teaspoon olive oil
  • ¼ cup pomegranate concentrate (see notes)
  • Salt

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 ...

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