Ingredients for Muhammara

• 150g walnuts

• 3 large red peppers

• 60g fine fresh breadcrumbs

• 2 matskedar extra jungfruolivolja

• 2 tablespoons Aleppo-style or Maras pepper or other mild chilli flakes

• 1 matsked tahini

• 1 teaspoon fresh lemon juice

• 1/2 teskedar paprikapulver

• 2 tablespoons pomegranate molasses, plus more for drizzling

• Koshersalt

Preheat oven to 177°C. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown and fragrant, 8–10 minutes. Let cool. Pick out a few walnuts for serving and coarsely chop; set aside.

Meanwhile, place a rack in upper third of oven and heat grill. Grill peppers on a rimmed baking sheet, turning occasionally, until skins are charred and flesh is softened, 12–15 minutes. (Alternatively, you can char over a gas burner on medium-high, turning occasionally with tongs, 12–15 minutes.)

Transfer peppers to a medium bowl and cover tightly with plastic wrap so that they steam, 10 minutes (this extends the cooking and also makes it easier to remove the skins).

Remove skins from peppers (it’s okay if some bits don’t come off); remove and discard ribs and seeds. Pulse peppers, breadcrumbs, oil, Aleppo-style pepper, tahini, lemon juice, paprika, remaining walnuts, and 2 tablespoons pomegranate molasses in a food processor until mostly smooth; season muhammara with salt.

Transfer muhammara to a small bowl; drizzle with more pomegranate molasses and top with reserved chopped walnuts.

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