Bazha or Georgian Walnut Pomgegranate Sauce

Here's the recipe for the dip from Sunday's potluck lunch. It's from The Cooking of the Eastern Mediterranean by Paula Wolfert.

1 3/4 c. shelled walnuts, chopped fine. Or not, doesn't affect the taste.
Pinch of cayenne
1/2 tsp. sweet paprika
2 garlic cloves, peeled and crushed with a pinch of salt
1 tsp. ground coriander seeds
Pinch of salt
1 1/2 T. pomegranate molasses, diluted in 1/2 c. hot water
1 T. crushed cilantro

Place walnuts, paprika, cayenne, garlic, coriander, and salt into a food processor. You could also use a blender, but I've never done it that way.
Blend until pureed.
With machine running, add diluted pomegranate molasses. You may need to scrape the bowl of your food processor/blender and whiz it up again to make sure everything gets pureed. Mix in cilantro.

Notes:
This recipe is very forgiving, so feel free to play around with proportions.
I always go ahead and use 2 cups of walnuts, for instance. Do you really like cilantro? Then add some more!

You can also add more water than called for to turn it into a sauce for meats, veggies,tofu or whatever.

Nut sauces tend to thicken as they age, so this might need to be thinned with a bit of water if it's been sitting in the fridge.

Enjoy!