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 

Serge Madikians
November 2014

Gallery

© Con Poulos

Recipe Summary

total:
25 mins
Yield:
Makes 2 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The dip can be refrigerated for 2 days. Serve at room temperature.

Serve With

Pita chips and crudités.