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240 ml
Easy
15 min
Published 2017
This complex paste flavoured with many delicate spices goes well with beets and other simple vegetables or hard-boiled eggs. Nestan pounds her ingredients using a mortar and pestle but you can make a quicker version in a food processor.
Place all the ingredients in the bowl of a food processor with the water and pulse to obtain a thick paste. Store in the refrigerator for one week covered tightly with plastic wrap to prevent the nuts from oxidizing.