Creamy Walnut and Pomegranate Sauce

1 3/4 c Shelled Walnuts; grated or crushed in a mortar
1/2 ts Aleppo Pepper; or
1 pn Cayenne Pepper; plus
1/2 ts Hungarian Paprika
2 Cloves Garlic; peeled and crushed with
1 pn Salt
1 pn Dried Marigold Petals; crushed, or
1 pn Powdered Saffron; or
1 pn Saffron Filaments
1 ts Coriander Seeds
1 pn Salt
1 1/2 tb Pomegranate Molasses; diluted in
1/2 c Hot Water
1 tb Fresh Coriander; crushed

Place walnuts, pepper or cayenne and paprika, garlic, marigold petals or saffron, coriander seeds and salt into a work bowl of a food processor.; blend until finely pureed into a smooth sauce, about 45 seconds. With machine on, add diluted pomegranate molasses. Scrape into a jar, fold in crushed coriander and allow to mellow at least 2 hours.

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