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
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.
Perfectly balanced flavors, complex and so healthy!