Robert Wemischner

Yield: Four servings.

Pomegranates and walnuts are the perfect pair and in fact, both find their way into classical Iranian cooking, particularly in the rich sweet/sour stew, called fesenjan, which features the juice of the fruit and ground nuts and is usually based on poultry such as duck, pheasant or chicken. For my dessert which uses both the fruit and the nuts, the juice is slightly sweetened, set with gelatin and garnished with a billow of unsweetened whipped cream. The walnuts are featured here in a delicate buttery cookie where the nuts appear in two forms: first in the dough, well-ground, and then as a garnish to top the cookie. Crunchy pale brown sugar coats the log of cookie dough before the cookies are cut and then baked just until light golden brown. Note that if you make the full batch of cookies, you will yield lots of extras to munch on but don’t worry, they will disappear quickly.

For the gelée:

12 ounces pomegranate juice, fresh squeezed, from 3 to 4 pomegranates, depending on size, or the store bought bottled pasteurized version, available in the refrigerated juice department of your local supermarket and health food store

 

¼ c. fresh pomegranate seeds

2 ounces granulated sugar

.40 oz. unflavored gelatin (4 sheets or 4 t. powdered)

 

For the whipped cream:

½ c. heavy cream

For the garnish:

¼ c. fresh pomegranate seeds

Place the sheet gelatin in enough cold water to cover it. After about 5 minutes, the sheets should have softened. When softened, remove from the water, squeezing out excess. (If you are using the powdered gelatin, place it in a small bowl with 5 T. of cold water. The gelatin will absorb the water.) This step is called blooming the gelatin.

In a small saucepan, bring half of the pomegranate juice to the boil with the sugar. Cook  stirring just until the sugar melts. Add the gelatin to the hot liquid and stir until completely dissolved. When dissolved, add the remaining pomegranate juice and using a measuring cup or other vessel with a pouring spout, pour the liquid into the molds of your choice. Carefully place the gelee onto a level shelf in the refrigerator and let stand for at least 4 hours, or until fully set.

Whip the cream to soft peaks. Refrigerate until ready to serve the dessert.

For the Walnut short cookies:

Yield: 5 to 6 dozen, depending on size

8 oz. unsalted butter, room temperature 

4 oz. granulated sugar

4 ounces walnuts, ground

8 ounces all purpose flour

1 large egg, beaten with 1 t. water

Coarse light brown sugar (Demerara or Turbinado work well here) to coat the dough, as needed

Walnut halves, as desired, to garnish the cookies

In the bowl of an electric mixer, outfitted with the paddle attachment, cream the butter until lightened in texture and color. Add the sugar and beat until blended. Add the walnuts and flour and mix just until the dries disappear. Remove from the bowl and compress the mixture to remove excess air. Place the dough in a plastic bag and refrigerate until firm. When firm, divide the dough into four equal parts. Place each part of dough on a piece of parchment paper. Using the paper to help shape the dough, form the dough into an even log-shaped cylinder, measuring approximately 1-1/4 inches in diameter. Alternatively, you may shape the log into a square by flattening it so that each side measures approximately 1 inch wide. Refrigerate until firm. Preheat the oven to 350  degrees F.

When the dough cylinders or square-sided logs are firm, remove from the refrigerator and brush the outside of each lightly with the egg mixture. Roll the logs into the coarse golden sugar to coat evenly. At this point, you may freeze the logs, well wrapped, and bake the desired quantity when needed.

Cut the logs crosswise into 1/4 to 1/3 inch thick thick rounds. Place the rounds on a parchment-lined heavy cookie sheet. As desired, garnish the tops of each cookie with a walnut half, pressing the nut into the top of the cookie so that it stays put.   Bake for approximately 15 to 20 minutes, or until lightly browned. Remove to a cooling rack and store in an airtight container.

For assembling the dessert:

When ready to serve the dessert, dip the molds briefly into hot water. Carefully and quickly invert the molds directly onto the serving plates. Spoon some of the whipped cream on top, or alongside of, the gelée. Scatter the pomegranate seeds on the plate as desired and garnish each serving with a cookie or two.

Serve immediately.