Pomegranate-Walnut Sauce
Prep 15 min Total 1 hr 45 min
Pomegranate-Walnut Sauce - kvalifood.com
A standalone version of the Persian fesenjan sauce, made with ground toasted walnuts and pomegranate molasses simmered until thick and deeply flavoured. Works over rice, with grilled meats, kibbeh, or roasted vegetables. The long simmer transforms the sauce from pale and one-dimensional to dark brown with complex sweet-tart depth.
Makes ca. 2 cups / serves 4-6
Ingredients
- 240 g raw walnut halves (2 cups)
- 1 medium onion (~100 g), finely diced
- 1 tbsp olive oil
- 170 g pomegranate molasses (1/2 cup)
- 480 ml water (2 cups)
- 1 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/4 tsp saffron threads, ground and bloomed in 1 tbsp hot water (optional)
- 1 tbsp sugar, or, to taste
- 1/2 tsp fine salt
- 1/4 tsp ground black pepper
- pomegranate seeds, for garnish
Directions
Toast the walnuts in a dry skillet over medium heat for 4-5 minutes, stirring constantly, until fragrant and lightly browned. Let cool completely.
Grind the toasted walnuts in a food processor until they resemble coarse sand. Do not over-process into paste.
Heat the olive oil in a medium saucepan over medium heat. Cook the onion 5-7 minutes until softened and lightly golden.
Add the ground walnuts, cinnamon, and turmeric. Stir for 1 minute.
Pour in the water. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 45-60 minutes, stirring every 10 minutes, until the sauce has thickened and darkened to deep brown.
Stir in the pomegranate molasses, saffron water (if using), sugar, salt, and pepper. Simmer another 15-20 minutes, stirring frequently.
Taste and adjust: more sugar if too tart, more pomegranate molasses if too flat. The sauce should coat a spoon thickly. Serve warm, garnished with pomegranate seeds.
Notes
- Toasting the walnuts is essential. It deepens flavour and reduces raw bitterness.
- Simmer time matters. Rushing produces a pale, flat sauce.
- Sweet-sour balance depends on pomegranate molasses brand. Start with the listed sugar and adjust.
- Keeps 5 days refrigerated. Thin with a splash of water when reheating.
See Also
Daghmira (Moroccan Reduced Onion Sauce)
Daqqa (Egyptian Garlic-Vinegar Sauce)
Bisbas Ahmar (Adeni Dried Chilli Paste)
Chermoula (Moroccan Herb Marinade)
