How to Make It
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.
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.