Hazelnut Sauce

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1 1/2 cups hazelnuts (about 7 ounces)
2. 2 garlic cloves, crushed
3. 1 teaspoon ground ginger
4. 1 teaspoon minced lemon zest
5. 1 teaspoon coriander seeds
6. 2 tablespoons pomegranate molasses diluted with 2 tablespoons warm water (see Note)
7. 2 tablespoons olive oil
8. Pinch of cayenne pepper
9. Pinch of saffron threads
10. Salt

1. Preheat the oven to 350°. Toast the hazelnuts in a pan for about 10 minutes, or until fragrant and the skins blister. Transfer to a kitchen towel and rub them together to remove the skins. Let the nuts cool.
2. In a blender, combine the hazelnuts, garlic, ginger, lemon zest, and coriander seeds and coarsely chop. In a bowl, combine the diluted pomegranate molasses with the oil, cayenne, saffron and 3/4 cup of warm water. With the machine on, gradually add the liquid and blend until smooth. Refrigerate for at least 30 minutes. Season with salt and serve slightly chilled.