Pomegranate Walnut Sauce

Pomegranate Walnut Sauce

A tangy-sweet Georgian sauce of ground walnuts and pomegranate juice, deepened with garlic.

Total 40 min Makes 16 oz Calories 145/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher, Kosher for passover

Allergens

Tree nuts

This thick, rust-colored sauce pairs toasted walnuts with tart pomegranate juice and a touch of garlic and spice, drawing on Georgian and Persian traditions. Serve it over roasted chicken, grilled vegetables, or fish, or spoon it onto rice as a tangy finishing sauce. The walnuts give it body while the pomegranate juice provides brightness and color.

Ingredients

  • 1 1/2 cups walnuts, toasted
  • 2 cups pomegranate juice
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon pomegranate molasses
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup water

Method

  1. In a food processor, pulse the toasted walnuts until finely ground but not pasty, about 1 minute.

  2. Heat the olive oil in a 6-quart saucepan over medium heat and cook the garlic until fragrant, about 1 minute.

  3. Stir in the pomegranate juice, pomegranate molasses, coriander, cinnamon, cayenne, salt, and sugar.

  4. Add the ground walnuts and water, whisking to combine into a smooth, thick mixture.

  5. Bring to a gentle simmer over medium-low heat, then reduce heat to low and cook, stirring occasionally, until the sauce thickens to a consistency that coats the back of a spoon, about 20 minutes.

  6. Taste and adjust salt, sugar, or cayenne as needed, then remove from heat and let cool slightly before serving.

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    Pomegranate Walnut Sauce

    This thick, rust-colored sauce pairs toasted walnuts with tart pomegranate juice and a touch of garlic and spice, drawing on Georgian and Persian traditions. Serve it over roasted chicken, grilled vegetables, or fish, or spoon it onto rice as a tangy finishing sauce. The walnuts give it body while the pomegranate juice provides brightness and color.

    40 min 16 oz 145 cal

    Ingredients

    • 1 1/2 cups walnuts, toasted
    • 2 cups pomegranate juice
    • 2 cloves garlic, minced
    • 1 tablespoon olive oil
    • 1 tablespoon pomegranate molasses
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon salt
    • 1 teaspoon sugar
    • 1/2 cup water

    Method

    1. 1

      In a food processor, pulse the toasted walnuts until finely ground but not pasty, about 1 minute.

    2. 2

      Heat the olive oil in a 6-quart saucepan over medium heat and cook the garlic until fragrant, about 1 minute.

    3. 3

      Stir in the pomegranate juice, pomegranate molasses, coriander, cinnamon, cayenne, salt, and sugar.

    4. 4

      Add the ground walnuts and water, whisking to combine into a smooth, thick mixture.

    5. 5

      Bring to a gentle simmer over medium-low heat, then reduce heat to low and cook, stirring occasionally, until the sauce thickens to a consistency that coats the back of a spoon, about 20 minutes.

    6. 6

      Taste and adjust salt, sugar, or cayenne as needed, then remove from heat and let cool slightly before serving.