Name: Muhammara
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Syrian
Ingredients: 5 Romano red peppers; 2 red chillies; 75g walnuts, toasted; 4 tbsp red pepper paste; 1 tsp ground coriander; 1 tsp ground cumin; 2 tbsp pomegranate molasses; small bunch of flat-leaf parsley, finely chopped; ½ red onion, finely chopped; handful of pomegranate seeds; drizzle of extra-virgin olive oil

A bowl of muhammara topped with red onion, parsley and pomegranate seeds

5 Romano red peppers
2 red chillies
75g walnuts
toasted
4 tbsp red pepper paste
1 tsp ground coriander
1 tsp ground cumin
2 tbsp pomegranate molasses

To serve

small bunch of flat-leaf parsley
finely chopped
½ red onion
finely chopped
handful of pomegranate seeds
drizzle of extra-virgin olive oil

Method

step 1
Heat the oven to 220C/200C fan/gas 7. Put the red peppers and chillies on a large baking tray in a single layer, and roast for 20-25 mins, turning halfway, until the skins are blackened and charred on both sides. Allow to cool slightly, then pull off the stems.
step 2
Spread out the walnuts on another baking tray and toast in the oven for 5 mins. Remove and allow to cool. Put the roasted chillies, red pepper paste, ground coriander and cumin in a food processor, and blitz to a smooth paste. Add the roasted peppers, walnuts and ½ tsp salt, and pulse gently until you have a rough, chunky consistency – you don’t want a smooth paste.
step 3
Spoon into a bowl or plate and drizzle over the pomegranate molasses. Garnish with parsley, red onion and pomegranate seeds, and a trickle of olive oil.