This chunky dip is a specialty in the Gilan province of Northern Iran. Chef Serge Madikians makes his version with pomegranate in two forms: seeds and molasses.
Slideshow: More Party Dip Recipes
1/2 cup walnuts
2 cups pitted briny green olives, finely chopped
1/2 cup pomegranate seeds
3 tablespoons pomegranate molasses
3 tablespoons finely chopped tarragon
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
How to Make It
Preheat the oven to 375°. Spread the walnuts in a pie plate and bake until toasted, 10 minutes. Let cool, then finely chop. In a bowl, mix the walnuts with the remaining ingredients and season with salt and pepper.
The dip can be refrigerated for 2 days. Serve at room temperature.
Pita chips and crudités.
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