Nut sauce

Step-by-step cooking

1. Step 1:

   

   Prepare the products. Wash and dry the coriander greens. Peel the walnut, rinse in any case, dry it between towels, let it dry well. Or, if desired, lightly fry in a dry frying pan. Pomegranate juice can be taken from the store, I cook it myself. I took boiled water, slightly warm. I had large garlic cloves, you can take it less, to taste.

2. Step 2:

   

   Take a ripe pomegranate, wash it, clean it. The seeds are carefully separated. On the farm we find a new gauze and put it in 4 layers.

3. Step 3:

   

   Then everything is simple; put a small part of the seeds in the gauze, wrap and squeeze. We get a wonderful, completely natural juice, we throw away the cake.

4. Step 4:

   

   Dilute pomegranate juice with warm water.

5. Step 5:

   

   Prepare NUT PASTE. In a blender, grind the prepared nuts to a very fine state, add finely chopped herbs and garlic, and scroll through everything. If necessary, open the blender, clean the mass from the walls with a spatula and twist again.

7. Step 6:

   

   Dilute the nut paste with juice and water and mix in short pulses.

8. Step 7:

   

   The mass becomes homogeneous. We add salt and spices, in Georgian cuisine it is necessarily hops-suneli and red hot pepper. The pepper is very hot, I added it quite a bit. If there is, add saffron, mix everything together.

9. Step 8:

   

   The sauce is ready, taste it, if necessary, add salt and mix everything well. The consistency of the sauce is not very liquid, it can even be easily spread on bread, pita bread. The taste is difficult to describe; it is actively nutty, moderately spicy, the presence of cilantro and specific spices of the Caucasus is felt, small fragments of nuts are felt, which is also a plus and additional taste sensations.

10. Step 9:

    

    Can be served immediately, but if the sauce is closed and put in the refrigerator for 4 hours, it will infuse and the taste will only improve, mix before serving.