This combination has it all – tart lemon, crunchy nuts, sweet pomegranate seeds. It’s also chock full of nutrition and it’s versatile. Great over grilled or sauteed fish, grilled chicken or roasted or grilled lamb and even vegetables. You could serve it as a dip or toss a salad with it. Pomegranate molasses is a staple of Middle Eastern cuisine and can be found in specialty food stores or on line. There’s nothing quite like it, but you can substitute balsamic syrup, made by boiling down balsamic vinegar until it becomes slightly syrupy. We adapted this from Fine Cooking and demoed it last January. We’re rolling it out again for our September 2015 Mediterranean demos at the US Botanic Garden in honor of its new exhibit from the region. This time, Danielle had the pleasure of making this dish, served on pita bread.
6 T tahini (sesame seed paste, available in supermarket health food section)
4 t fresh lemon juice
1 small clove garlic, crushed
½ t ground cumin
For the nut-herb topping
¼ C toasted, finely chopped almonds
¼ C toasted, finely chopped walnuts
¼ C finely chopped fresh cilantro
3 T. finely chopped red onion
2½ T extra-virgin olive oil
2 T finely chopped fresh flat-leaf parsley
2 T finely chopped fresh mint
1/8 t crushed red pepper flakes
Kosher salt and freshly ground black pepper
¼ C pomegranate arils (see note, above)
2 t pomegranate molasses
Make the tahini sauce
Process the tahini, lemon juice, garlic, cumin, ¼ t salt, and 5 T water in a food processor until smooth, about 1 minute.
Make the nut-herb topping
In a medium bowl, gently toss the almonds, walnuts, cilantro, onion, olive oil, parsley, mint, and pepper flakes with ¼t salt and 1/8 t pepper until well combined. Season to taste with additional salt and pepper, if necessary.
Serve the tahini sauce sprinkled with the nut-herb mixture and topped with pomegranate seeds. Drizzle pomegranate molasses.