INGREDIENTS:

12 dried chilies
2 tbls ground breadcrumbs
3 medium onions, chopped
1 ½ cup cleaned walnuts
1 tspn salt
1 tspn ground cumin
½ tspn ground dried coriander
1 cup olive oil
½ cup lemon juice
¼ cup pomegranate thickened juice
a dash of ground coffee


PREPARATION:

Soak chilies in hot oil until soft. Remove seeds and membranes. Process chilies with onion until mixture becomes smooth.
Add walnuts. Process until smooth.
Stir in breadcrumbs, dried coriander, coffee, salt, and cumin.
Stir in lemon juice, pomegranate juice, and olive oil.
Serve in a platter, garnished with walnuts and olive oil.

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