First we need to char the peppers to get that really smoky flavour. The best way to do this is to char the skin of the pepper on the outside over the gas stove until the skin is blistering and black. (Alternatively, heat oven to 450°F or 232°C and place whole capsicum directly on a baking sheet and roast for 20-25 minutes or until blackened on the outside). Cover with foil to let steam and cool for 10 minutes. Then peel away the skin and remove the core and seeds. Set aside and allow to cool.
Toast walnuts and coriander seeds in a dry pan until they have taken on some colour, around 3-5 minutes on a medium flame. You don’t want them to turn black, just nicely brown with the coriander seeds releasing their fragrance.
Add pomegranate molasses, toasted walnuts and coriander seeds, tomatoes, garlic, olive oil, lemon juice, and a pinch of chilli flakes to a blender or food processor, and pulse (instead of blend) to combine. Then add roasted peppers, season with salt and black pepper, and pulse a few more times to combine. This keeps a little texture instead of turning it into a purée, but if you prefer it smooth, blend away.
Taste and adjust flavour as needed, adding more salt if needed, lemon for sharpness, garlic or chili flakes for heat, and pomegranate molasses for sweetness and depth. I love the flavour of coriander seeds so I sometimes add an extra spoonful or two!
Serve in a bowl with a little extra olive oil or pomegranate molasses drizzle over the top with a handful of pomegranate seeds and chopped walnuts. Store leftovers covered in the refrigerator up to 3 days. Let the muhammara come to room temperature before serving.
Recipe by Sprig & Vine at http://sprigandvine.in/smoky-muhammara/