If making your own pomegranate molasses*, heat pomegranate juice in a small saucepan over medium heat until it reaches a low boil. Then reduce heat to a steady simmer (low/medium low) and cook for 20-30 minutes or until reduced by half. Set aside to cool. Otherwise, use store-bought.
*Recipe (as written) makes ~1 1/2 cups muhammara.
*Can sub 3/4 cup (180 ml // as recipe is written) pomegranate juice per 2-3 Tbsp pomegranate molasses.
*If nut-free, try subbing seeds such as hemp or sunflower for the walnuts.
*Nutrition information is a rough estimate.
*Recipe adapted from Ottolenghi.