Muhammara with pomegranate

Ingredients for 4 servings:

• 5 pointed peppers
• 2 tomatoes, e.g. Roma tomatoes
• 1 large onion(s)
• 7 garlic cloves
• 3 ½ tbsp olive oil
• 100 g walnut kernels
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 1 ½ tbsp tomato paste
• 1 ½ tbsp pomegranate syrup
• 1 dashes lemon juice
• 1 pomegranate
• salt and pepper
• Chili flakes or chili powder
• some parsley for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 220°C (top/bottom heat). Wash the pointed peppers, halve them, remove the seeds, and place them on a baking sheet. Wash the tomatoes, halve them, remove the stems, and add them to the pan. Peel the onion, cut them into eighths, and arrange them between the pans. Brush 3 tablespoons of oil over them, season with salt and pepper. Place on the middle shelf of the preheated oven. After 20 minutes, add the peeled and halved garlic cloves and bake for another 20 minutes, until the skins of the peppers and tomatoes begin to turn brown. Meanwhile, heat a small pan and lightly toast the walnuts without oil, then set aside. Next, toast the coriander and cumin seeds in the same pan, then grind them in a mortar and pestle. Add the remaining half tablespoon of oil to the pan and sauté the tomato paste over medium heat for 5-7 minutes, until it begins to darken slightly and caramelize. Once the vegetables are ready, remove them, let them cool slightly, and then peel and discard the skins from the peppers and tomatoes. Blend the contents of the baking tray with the walnuts, pomegranate syrup, lemon juice, and tomato paste using a hand blender or a food processor until the mixture is not too smooth. Season with coriander, cumin, chili, salt, and pepper. Deseed the pomegranate, reserving a few seeds for garnish, and fold in the rest. Garnish the muhammara with pomegranate seeds, parsley, and lightly crushed walnuts, if desired. Drizzle a little olive oil or pomegranate syrup over the top to give it a nice shine. Homemade flatbread goes best with this dish.