Baked pepper dip with narsharab

6 servings

60 minutes

Baked pepper dip with narsharab is a vibrant, aromatic dish from Azerbaijani cuisine that harmoniously combines the sweetness of red pepper, the spiciness of chili, and the rich flavor of narsharab—pomegranate sauce. Historically, narsharab was used in Azerbaijani cooking to add depth of flavor to dishes. Nuts and crackers add textural complexity to the dip, while cumin and lemon juice provide Eastern spice and freshness. This sauce pairs perfectly with meat, vegetables, or simply with crispy flatbreads. Toasted pine nuts complete the composition with a light nutty note. The dip can be served as an appetizer or used as a spread, making the meal richer and more flavorful. Chilled, it reveals its taste even more vividly, transforming a simple set of ingredients into an exquisite gastronomic delight.

Energy value per serving

• Calories: 326.2
• Proteins: 6.8g
• Fats: 23.8g
• Carbohydrates: 23.9g

Ingredients

• Chili pepper: 2 pc
• Red sweet pepper: 1 kg
• Peeled walnuts: 100 g
• Crackers: 50 g
• Narsharab sauce: 3 tbsp
• Salt: 0.8 tsp
• Lemon juice: 1.5 tbsp
• Cumin (zira): 0.5 tsp
• Olive oil: 2 tbsp
• Pine nuts: 50 g

Cooking steps

1. Place whole peppers (sweet and hot) on a baking sheet lined with parchment paper and send them to the oven preheated to 200 degrees for fifty minutes. After twenty to twenty-five minutes, turn them to the other side for even cooking.

   Required ingredients:

   • Chili pepper: 2 pieces
   • Red sweet pepper: 1 kg

2. Place the prepared sweet peppers in a sieve set over a bowl and carefully remove the seeds, partitions, and skin. The bowl will help retain the juice, which will be useful later. Clean the hot peppers of excess without a sieve.

   Required ingredients:

   • Red sweet pepper: 1 kg
   • Chili pepper: 2 pieces

3. Transfer all the peppers to a bowl, add walnuts, crackers (preferably not too salty), narsharab, lemon juice, cumin, salt, olive oil, and one or two tablespoons of juice left from the sweet peppers. Blend the mixture until it becomes a smooth puree. If the sauce is too runny, you can add a couple more crackers, and if it's too thick — water or pepper juice. Refrigerate for an hour.

   Required ingredients:

   • Peeled walnuts: 100 g
   • Crackers: 50 g
   • Narsharab sauce: 3 tablespoons
   • Lemon juice: 1.5 tablespoon
   • Cumin (zira): 0.5 teaspoon
   • Salt: 0.8 teaspoon
   • Olive oil: 2 tablespoons
   • Red sweet pepper: 1 kg
   • Crackers: 50 g
   • Red sweet pepper: 1 kg

4. Roast the pine nuts in a dry pan. Garnish the chilled dip with them and serve immediately.

   Required ingredients:

   • Pine nuts: 50 g